Valentine’s Cookies

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Valentine Cookies

Embossed Valentine’s Cookies

Valentine’s Day is almost here, and while it is getting closer by the minute, it’s not too late to make some lovely cookies for your sweetheart!  These cookies are pretty perfect for a Valentine’s party or fun project.  You can make them as simple or detailed as you like, and who can resist a delicious decorated sugar cookie?

Embossed Quilted Heart

Quilted Heart Cookie

Love Heart Cookie

Love Embossed Cookie

 

 

 

 

 

 

I made these cookies with a clever cookie set that lets you use texture mats to imprint the details into fondant. The cookies look intricate and detailed, yet the process is very straightforward.  If you have shaky hands and shy away from piping, this set is perfect.  With the texture mats, you can get the look of a beautifully piped cookie, without the work.  The cookies are beautiful plain or embellished, and mistakes can always be eaten! See below for a step by step on making these cookies.

Cutting the hearts

Heart Cut-out Cookies

First you need to start with an excellent sugar cookie recipe.  This one is my favorite; the dough is so irresistible that a lot of the cookies don’t even make it to the oven!

Rolling Cookies

Rolling pin and cookies

Heart cutout cookies

Baked cookies

 

 

 

 

 

 

Once you’ve got your cookies baked and cooled, now it is time to decorate!  This is the fun part!  To decorate about 14 cookies you will need about 7 ounces of fondant.  Use any colors you like.  To get the pink color I used, use a 3 to 1 ratio of Wilton rose gel coloring and Americolor burgundy gel paste.  For 7 ounces of fondant I used 3 drops burgundy and 9 toothpicks (half dipped) of the rose coloring.  While I generally stick with Americolor gel paste, I prefer the Wilton rose color to the Americolor pinks.  I sometimes end up with too much of a Pepto-Bismol pink with the Americolor and with the Wilton Rose you can achieve more of a raspberry.

Texture mat and fondant

Embossing fondant

You want to roll your fondant to about 1/8″ thick.  Spray your texture mats with non-stick spray and wipe away the excess.  You can press the mat into the fondant using either side of the mat.  One side will make a raised impression and the other will make an indented impression.  I opted for the indented impression with the exception of the love mat.  It only works one way or else the writing will end up backwards.

Imprinted pink fondant

Imprinted fondant

Embossed fondant hearts

Texture mat hearts

 

 

 

 

 

 

If you have trouble with the texture mat sticking to the fondant try to let the fondant set out a bit (5-10 minutes) after you roll it, or use a tiny bit of cornstarch on top of the fondant to make it less sticky.  I think these look lovely just imprinted, but for extra oomph you can add some piped dots at the intersection of the lines on the quilted cookies, and some painted accents to the love and baroque heart cookies.

Painting heart cookie

Painting “Baroque” Heart Cookie

Painting "Love" Heart

Painting “Love” detail

 

 

 

 

 

 

To paint the accents I use a mixture of Wilton White Pearl Dust, Vodka, Royal Icing, and gel paste (1 drop Americolor Sky Blue and 2 drops Americolor Teal).  Just mix the gel paste, pearl dust, vodka, and royal icing until you get the consistency of paint.  The royal icing is optional.  I added it because I had made it already to pipe the dots on the quilted heart.  It makes the “paint” a little bit thicker and more opaque.  If you don’t use it, the paint will just be a bit more transparent.  They key to painting the details is using a teeny tiny brush.  I used the very smallest one I have.

Painted Baroque Heart Cookie

Baroque Heart Cookie

Piping details

Piping on heart cookies

 

 

 

 

 

 

To pipe the dots on the quilted cookie, I used a #2 tip, and added a 1:2 ratio of sky blue and aqua to get the turquoise colored royal icing.  After you have piped the dots, look back to see if there are any pointy dots.  If so, just press down gently with the tip of your finger to smooth the peak into a nice rounded dot.  As long as your icing has not set too long, this should work. To attach the fondant hearts to the cookies, I used just a bit of thinned royal icing (since I already had it) spread over the cookie, and then just gently pressed down to get the fondant to adhere.  You could also use piping gel if you have it on hand.  I hope you have fun with this project.  There are so many variations and possibilities!  I would love to see your designs, so please post a picture if you give it a try!

Valentine's Close-Up

Heart Valentine Cookies

Excellent Sugar Cookies
Author: 
 
My favorite sugar cookie recipe for making cut-out cookies!
Ingredients
  • 3 cups flour
  • 1-1/2 tsp baking powder
  • 1 cup sugar
  • 1 cup butter
  • 1 egg
  • 3 tbsp heavy cream
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, sift together flour, baking powder, and sugar.
  3. Using a pastry blender cut in the butter until particles are fine and crumbly.
  4. In a small bowl, using a fork, beat the egg, heavy cream, and vanilla.
  5. Pour liquid ingredients into dry ingredients.
  6. Stir until dough comes together. Using your hands, combine and knead the dough into a uniform consistency.
  7. Roll out dough to about ¼” thick on a floured surface or non-stick baking mat.
  8. Cut out shapes and place cookies on a parchment lined cookie sheet (or cookie sheet lined with a non-stick baking mat) and bake for 10-12 minutes until edges are just slightly brown.
  9. Cool for 5 minutes, and then transfer cookies to a cooling rack and enjoy or let cool completely and then decorate!
Notes
Note: For cookies with super sharp edges, freeze cookies on cookie sheet for 5-10 minutes (or refrigerate for 15 minutes) before baking.

 


St. Patrick’s Day Cookies

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Lucky Shamrock Cookies

Lucky Shamrock Cookies

Fun to make & tasty too, these Shamrock Shortbread Cookies are sure to bring you good luck and brighten your St. Patty’s Day!

To make the Shamrock Cookies you will need the following:
~ Shamrock Cookie Stamp
~ Scalloped Cutter Set or 2 ¼” Round or Scalloped Cutter
~ Emerald Green Luster Dust
~ Lemon Juice

Tools needed for this project are as follows -
~ Rolling Pin for rolling the dough
~ Small Paint Brush
~ Cookie Sheet
~ 8” Angled Icing Spatula or other lifting tool
~ Small Dish for mixing Luster Dust and lemon juice
~ Toothpicks

Shortbread Dough

Shortbread Dough

Step 1 – Begin by making the cookie dough. I used the Shortbread Recipe that comes with the Rycraft Cookie Stamp. This is a very simple shortbread recipe (I substituted superfine sugar for plain sugar) but you could use any kind or dough that is meant to be rolled and cut. The shortbread may seem a bit crumbly in the bowl, but you should be able to press it together with your hands to get it to form a ball.

Rolling Dough

Rolling Dough

Step 2 – Roll out the dough on a lightly floured surface or piece of parchment paper dusted with flour. Roll the dough to about ¼” thick. The surface of the dough doesn’t need to be perfectly smooth or unblemished because you are going to use the cookie stamp to make an impression that will cover imperfections.

Stamping Cookies

Stamping Cookies

Step 3 – Now that the dough is rolled out it’s time to stamp the cookies. To prevent the cookie dough from sticking to the stamp you can dust the stamp with a bit of flour. Make sure to tap all of the flour out of the stamp or use a toothpick to get flour out of the stamp. If the stamp is clogged with flour, you will not get a clean impression. Now stamp as many Shamrocks as you can on the dough you have rolled out approximately 2 ½” apart (center to center). This will ensure that you have enough space to cut them out with your round or scalloped cutter.

Step 4 – Cut the cookies out using a 2 ¼” Scalloped or Round Cutter.

Cutting Out Cookies

Cutting Out Cookies

Step 5 – Remove excess dough from around the cookies.

Removing Excess

Removing Excess

Step 6 – Using an angled spatula lift the cookies onto your cookie sheet. If you are not using a Silpat or nonstick cookie sheet, bake the cookies on a sheet of parchment paper so they won’t stick.

Cookies on Sheet

Cookies on Sheet

Step 7 – Once your cookie sheet is filled put the cookie sheet in the refrigerator for 20 minutes. This will help the shamrock design to come out more crisply and will minimize puffing. Turn the oven to the temperature indicated on the recipe.

Step 8 – Now it’s time to bake the cookies. Pull the cookie sheet directly out of the refrigerator and place in the oven. Bake as per the recipe. I baked these cookies for about 12 minutes.

Step 9 – Remove cookies from the oven and let cool. Move to a cooling rack.

Mixing Luster Dust Paint

Mixing Luster Dust Paint

Step 10 – Once the cookies are completely cool, it is time to decorate! This is my favorite part! Begin by mixing together the luster dust and lemon juice. The lemon juice is used because it is clear and will help to make a paint out of the luster dust. You could try other clear liquids. Clear vanilla and vodka work as well. Mix the luster dust and lemon juice to the desired consistency. I wanted the emerald green to be a vibrant and saturated with color, so I used very little lemon juice to luster dust. Try 1/8 tsp luster dust per 1 drop of lemon juice. From there you can add more of either depending on what shade you want. Use a small paint brush to mix the luster dust and liquid.

Step 11 – Paint the Luster Dust paint you have just created onto the cookies. Make more paint as needed. If the mixture dries out, add more lemon juice.

Painting Cookies

Painting Cookies

Step 12 – Let the cookies dry for a couple of hours before stacking so that the paint will have set up.

Now you have beautiful St. Patty’s Day treats to share. I love the look of the shimmery green luster dust paint that decorates these cookies. These cookies will last for a long time (at least two weeks) when stored in an airtight container.

Enjoy!