Sunday, January 20, 2008

Valentines Day Cookies

Chocolate Cut-Out Cookies

1/4 C. Butter
1/4 C. Margarine
3/4 C. Sugar
1 Egg
1 tsp. Vanilla
1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt

Cream butter, sugar, egg and vanilla until fluffy. Add remaining ingredients and mix well. Chill until firm. Roll to 1/4 inch thickness. Bake at 325ยบ for 5-7 minutes.

Royal Icing (for pink dots)

6 C. powdered sugar
2/3 C. water
4 1/2 T. meringue powder

Mix powdered sugar and meringue. Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water for flooding.

Chocolate Royal Icing

1 lb. powdered sugar
1/3 C.cocoa
7 T. water
3 T. meringue powder

Mix powdered sugar, cocoa and meringue. Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water for flooding.

Note: Thinned icing should be the consistency of a thick batter. Thin enough so that it will smooth itself out, but not too watery.

How to Decorate:

Using a pastry bag outfitted with a #3 or 4 tip, outline cookies with the thick chocolate icing. Fill another pastry bag outfitted with a # 4 or 5 tip with thinned chocolate icing and flood the inside of the cookie. (I use a glass to hold the bag while I'm filling it with thinned icing)

Add pink paste coloring to the plain royal icing and thin with water. Put thinned icing in a pastry bag with a #3 or 4 tip. While the chocolate icing is still wet, make dots with the thinned pink icing.

See more photos here.

7 comments:

SisterDG said...

These are so pretty, with their neat scalloped edges. Love the polka dots, too!

Christy said...

How sweet this is! Will make these treats this weekend. :)

Emily said...

Thanks guys! Christy, have fun making these! The chocolate icing seemed kind of light brown to me at first so I added a little brown food coloring but it dried darker anyway.

Sarah said...

These look amazing. So yummy. I might have to try these.

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