Item# WLPROJ-8839

Valentine's Day Heart Sugar Cookies

Item# WLPROJ-8839

Valentine's Day Heart Sugar Cookies

Item No. WLPROJ-8839
Amount
12 cookies
Prep Time
1 hr 30
Skill Level
None
Total Time
10 hr 45 min

Celebrate someone special by baking up a batch of these delicious Valentine's Day Heart Sugar Cookies. They’re covered in white royal icing and then finished with a personalized swirl of either red or rose pink food coloring. Perfect for sharing or for dropping off!

Ingredients

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Roll-Out Sugar Cookie Dough Ingredients

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  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract (pure or imitation)
  • 2 teaspoons almond extract (pure or imitation)
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Royal Icing Ingredients

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  • 4 cups (about 1 lb.) confectioners’ sugar (powdered sugar)
  • 5 tablespoons warm water
  • 3 tablespoons meringue powder

Decorating Ingredients

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Tools

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Instructions

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  • Notes:

    Tips for making roll out cookie dough:
    Make sure your butter is at room temperature so it can easily combine with the sugar. As you scrape down the bowl, don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped there. Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll (literally and figuratively!)

    Tips when making and using royal icing:
    Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. When not using your bag and tip, cover the tip with a warm, damp towel to prevent the royal icing from drying.

    Hints for coloring royal icing:
    Dip a toothpick into the color and swipe against the icing. Always use a fresh toothpick to add more color to avoid contaminating the icing color. A little goes a long way. Try adding only a little at a time and mix to check whether you’ve achieved the right shade. 

    How to store leftover royal icing:
    Place leftover icing in zip-top freezer bags and freeze for up to 2 months. When you're ready to use it again, thaw your royal icing for at least 12 hours in the fridge. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.

    How To

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    How to Make Sugar Cookies from Scratch
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