Nope! But that doesn’t mean I can’t bake, eat and share Valentine’s cookies! This cookie recipe came from Gale Gand. The frosting recipe is from Meaghan Mountford. Both cookie and frosting recipes were great! The cookie came out soft and chewy after baked (as long as you didn’t over-bake) and the frosting was very easy to work with. The frosting recipe is used for outlining the cookie, then it is thinned with some water to be able to pour and fill in the cookie. This is the first time I’ve used this technique (if you would call it that) and it worked great! I’ll be coming back to both recipes for my next cookie cut-out adventure.
(Recipe from: Gale Gand)
1/2 cup butter
1 cup sugar
1/4 cup milk
1/4 tsp vanilla
1/4 tsp almond
3 cups flour (approximately
2 tsp baking powder
Cream the butter. Add the sugar and mix well. Add the egg, milk and extracts and combine. Add the baking powder and 1 cup flour and mix into the batter. Add some or all of the additional flour depending on how much the dough can handle. (I added about 1 3/4 cup more) Form the dough into a disk, cover in plastic and chill in refrigerator for about 2 hours.
Roll dough about 1/4-inch thick. Using cookie cutters, cut out desired shape and place on a greased cookie sheet. Bake at 375 for 8-10 minutes until very light golden brown. (Watch carefully, you don’t want to over bake!)
*This recipe made about 20 large cookies and the below recipe is more than enough frosting for them.
(Recipe from: Meaghan Mountford)
2 Tbsp meringue powder
1/4 cup water
3-4 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbsp crisco
Whip the meringue powder and water on high speed until fluffy and peaks form (3-5 minutes). Gradually add the rest of the ingredients to desired consistency.
Add food coloring as desired and pipe borders on cookies. Add 1/4 tsp of water at a time to remaining frosting until syrupy. Pour frosting onto cookie and spread. Decorate as desired. Let set a couple of hours (the longer the better!)