Karen Smallbone

Valentine’s day is just around the corner, time to bake up a batch of sugary goodness to send to school with the kids. This year I am going to make some chocolate and sugar cookie hearts and decorate them with Royal Icing. Yummy! I thought I would share the process with you throughout the week so you can see how they eventually turn out. So today I will share the recipes that I am using.

Here is some inspiration. I love this cookie. Mine will look nothing like this but this was too beautiful and fun not to show.

I’m using the recipes from MarthaStewart.com. I’ve used these a bunch of times and they always turn out well.

Chocolate Heart Cookies

INGREDIENTS

Makes about 16 large cookies.

• 3 cups sifted all-purpose flour, plus more for surface
• 1 1/4 cups unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/2 cups sifted confectioners’ sugar
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
4. Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

Sugar Cookies

INGREDIENTS

Makes about 16 large cookies or thirty 2 1/2-inch cookies.

• 4 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract, or 2 teaspoons fresh lemon juice and zest of 2 lemons
• 1/4 cup fine sanding sugar, for decorating (optional)

DIRECTIONS

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
4. Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks.

Royal Icing

INGREDIENTS

Makes about 2 1/2 cups.

• 1 pound confectioners’ sugar
• 5 tablespoons meringue powder
• 1/2 cup water, plus more as needed

DIRECTIONS

1. Beat ingredients with a mixer on low speed until smooth. If icing is too thick, add more water, a little at a time, beating to desired consistency. If icing is too thin, continue mixing 2 to 3 minutes more. Icing will keep, covered and refrigerated, for up to 1 week. (Stir with a rubber spatula before using.)

I will share some photos of my sugary creations as I go. If you are making anything yummy for Valentine’s day and want to share, I would love to see your pictures!