2 cups sifted all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 tsp pure vanilla extract
Royal Icing
Food Coloring
Instructions
Whisk together flour, baking powder, and salt in a
large bowl. Cream butter and sugar with a mixer on
medium speed until pale and fluffy. With mixer
running, add egg and vanilla. Reduce speed to low.
Add flour mixture gradually, beating until just
incorporated. Divide dough in half; flatten each
half into a disk, and wrap each in plastic.
Refrigerate until firm, at least 1 hour (or
overnight).
Preheat oven to 325 degrees with racks in top
third and lower third. Let 1 disk of dough stand
at room temperature just until soft enough to
roll, about 10 minutes. On a lightly floured work
surface, roll out dough to just under 1/4-inch
thickness, adding more flour as needed to keep
dough from sticking. Cut out cookies with a 2-inch
heart cutter, and place them 2 inches apart on a
parchment-lined baking sheet. Roll out scraps
once, and repeat. Repeat with remaining disk of
dough. Freeze cookies until very firm, about 15
minutes.
Bake cookies, rotating sheets halfway through and
switching from top to bottom, until edges turn
golden brown, 14 to 16 minutes. Let cool on sheets
on wire racks. Cookies will keep, covered, for up to
1 week.
Divide royal icing into 1/2-cup portions in small
bowls. Tint each with a different gel-paste food
coloring, starting with just a drop, mixing well,
and adding more, drop by drop, to reach desired
shade. Transfer 1 bowl of icing to a pastry bag
fitted with a 1/8-inch round plain tip. Pipe the
outline around edge of each cookie, then fill in
with frosting. Poke air bubbles with a toothpick.
Transfer decorated cookies to a parchment-lined
baking sheet, and let stand uncovered overnight
until dry. Once fully dry, stamp or draw on
message. I heart U, B Mine, etc.
Originally Submitted
1/12/2011
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