Yes…I did this.
I could not help myself this year. I just HAD to make ridiculous Valentine’s Day cookies…heart shaped, purple AND pink, with FIVE different sprinkles. It’s the little things in life that mean the most. 😉
These cookies are a little time consuming…but well worth it. The more you make/decorate them, the better and faster they get and you get. So start baking!
I love almond flavor so I add it to this recipe, but feel free to use just vanilla, just almond, vanilla and almond, vanilla and lemon…you get it right? Whatever your little taste buds desire.
Make sure that your dough is chilled before rolling it out. If you decide to put it in the freezer to chill faster make sure you don’t go dink around your house and realize that 30 minutes has gone by and that you better take it out of the freezer because it will actually freeze…who would even do that? 😉
Now…to the fun part. I would love to write out how to actually decorate these but why would I do that when you can just click here and find out? I follow Annie over at Annie’s Eats and you should too. She is incredibly talented and it is because of her blog that I even thought about trying to make these.
Like I said before, purple AND pink.
The pictures above give you just a little taste of what the decorating process is like. Visit Annie’s blog…she will teach ya!
Heart sprinkles on a heart cookie? YEEEESSSSS.
I cannot wait to bring these over to my sister’s house for my niece and nephew. Hopefully I can grab a couple of pictures of the cuties enjoying the cookies. 🙂
What are your plans for Valentine’s Day? Mine includes crab legs…stay stuned. 🙂
Have a wonderful day!
- 2 sticks unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 11/2 teaspoons almond extract
- 1 vanilla bean, split lengthwise
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 4 cups powdered sugar, sifted
- 2 tablespoons meringue powder
- 5 tablespoons cold water
- In an electric mixer, cream butter. Add powdered sugar, blend in egg, almond extract, vanilla, salt and flour. You may need to scrape down the sides of the bowl to bring dough together.
- Chill dough until firm. If chilling in the freezer, no more than 10-15 minutes.
- Roll to ¼" thickness on a well-floured surface.
- Cut with cookie cutters and place on a cookie lined with parchment paper or a silicone baking mat.
- Bake at 375 degrees for 8-10 minutes. Cookies should not brown. Frost and decorate when cool.
- Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low-speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
- Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
- Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
Source: Annie’s Eats who adapted from: Good Things Catered