Can you believe Christmas is over & we’re well into the New Year?! And guess what’s right around the corner? Yup, it’s all about hearts, love, chocolates & candy – oh my! Okay, we may be jumping the gun just a tad but we can’t help it. We love occasions and any reason to celebrate something. We wasted no time, got all of our Christmas decor packed away and brought out our Valentine’s decor, then spent the entire day making these Valentine’s Day cookies. I’m not even kidding… a whole day. We have made Valentine cookies every year, but this year we decided to get more creative with the decorating. We searched the internet, browsed some of our favourite cookbooks and got to it.
Can I just say that we were greatly naive in thinking that it was going to be a breeze, a cake walk, an easy task. Decorating cookies takes a lot of time, technique and patience. Don’t let those baking shows on tv fool you! They make everything appear so simple.
When we finally figured out how to make the Royal Icing into various batches of colours and consistencies, (firmer batch for detailing and a more fluid batch for filling) we were on our way.
Oh, and may I just share a tip – make sure you twist tie the tops of the icing piping bags like the recipe says to, otherwise you will have big blobs of icing suddenly spilling out of the top and all over the front of your clothes and the masterpiece decorated cookie you have been working on so diligently.
It took us 5 hours to decorate approx 60 cookies! It was a lot of trial and error, mistakes and mishaps and a very messy kitchen but mostly it was so much fun! We had a blast.
- (yield: approx. 60-80 cookies)
- 2 cups unsalted butter, at room temperature
- 3 cups sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 1/2 tsp. salt
- 5 cups flour
- Coloured Sprinkles for decorating
- 4c. icing sugar
- 3tbsp. meringue powder
- 1/2 – 3/4c. warm water
- In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy. Approx 5 minutes. Add eggs, vanilla and salt, mix until combined. With mixer on low speed add flour and mix until combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours (or up to 1 week).
- Preheat oven to 350.
- Turn dough onto a clean lightly floured surface. Divide into 4 sections.
- Roll out dough into 1/4-inch thickness and cut into desired cookie cutter shapes.
- Place onto prepared cookie sheets 2 inches apart and bake until golden brown, approx 12-15 minutes.
- Transfer cookies to a wire rack to cool.
- Cool cookies completely before icing.
- In an electric mixer beat icing sugar and meringue powder until combined. Add the water and beat on medium speed until very glossy and stiff. (approx 5-7 minutes)
- If necessary to achieve the correct consistency, add more icing sugar or water. Remember: To flood the entire cookie surface with icing, the proper consistency is a little more fluid. To do detailing the icing consistency should be much more firm.
Happy Valentine’s and Happy Baking!
Laura & Natasha xo