Valentine Heart Sugar Cookies

Valentine-heart-cookies

I've been working on some Valentine designs for this year and have come up with this swirly-scroll look in white with red detail. Each cookie is around 4" and made with this simple sugar cookie recipe. This recipe will help you make terrific looking and tasting cut-out sugar cookies. I decorated these hearts with tinted Royal Icing. Royal Icing is made with meringue powder and dries to a hard finish, perfect for intricate decorating details! I used white Royal Icing for the base of my cookie. I made the white icing the consistency of very heavy cream, piped the basic heart outline and filled in with the same icing. I used my mini offset spatula to smooth the white icing evenly over the cookie. I let this dry for 24 hours before starting the red scroll decoration. When making red icing always start a few days before you will actually need it because red icing develops its color over several days, starting out kind of pinkish and developing into the color you see above. The red icing is a stiffer consistancy so that is would keep my shapes and give a little dimmension to the overall design. I used a number 4 Ateco round piping tip and started making my scroll design over the white base. The icing needs to set for 24 hours before stacking or bagging. These cookies make terrific Valentine's Day gifts for all your sweethearts! Wrap each cookie in its own cellophane bag and tie with a big red bow! Try to bake some yourself! Enjoy!

Comments

[RedlyGal]

Sooo I made them. And I hate them. I want to throw them on the floor and stomp on them repeatedly. Or throw them at a fan.The cookies are hard and bland. The icing - and to be fair, I just HATE royal icing - is a pain in the arse to deal with.By the time I FINALLY got around to making the icing, I didn't even want anything to do with these cookies anymore. I'm so ashamed of them that I won't be taking them to work, which is where they were intended for. :-( Baking toooootally did not help relieve nerves like it normally does for me. These little guys (not yours, but mine) were hell demons, sent to torture me and rub it in my face why I am no longer looking for a job in the culinary industry....on a lighter note, I'm sure this was just this specific sugar cookie recipe, because I've never had sugar cookies turn out this firm. I even cooked them for less time because they keep cooking after you take them out of the oven. Sigh.

[anna]

Hi enSue, let me know if you make them! :-)

[enSue]

[this is good] I love the icing design! I haven't eaten or made sugar cookies in ages. Maybe I should make these. :)

[RedlyGal]

Will do! I am hoping I'll make them Wednesday afternoon or something, depending on money and energy. I need cookie cutters and I am going to a concert tomorrow night, so we'll see! I'm so excited, I want to bring them to work :-D

[anna]

Hey RedlyGal! Let me know when you make your cookies! I wanna see! :-)

[anna]

Hi Laurie, i store them out in the open on trays. If you put them (right after icing) into tupperware or some other sealed container the icing will never dry! Also, you can wait 8 hrs. or sometimes even less, the dry time really depends on the humidity. I like to wait 24 hrs. in between different icing colors so there wont be any bleeding. :-)

[RedlyGal]

[this is good] YAY! I can't wait to make these. I linked you in my journal entry today, I hope you don't mind.

[Country By Design]

Beautiful! I may try a similar design on a cake. My biggest problem is that our icing is all one stiffness, except when the colors have been open too long and they are drying out.

[Laurie]

I'm sure you don't need me to tell you this, but those are really lovely. But how do you store them till the icing sets if you can't stack or bag them for 24 hours?