Here is another treat for you to make for your loved one this Valentine’s day!
These cookies are not difficult to make and are decorated with Royal Icing and can be as simple or elaborate as you like.
I now use this gorgeous recipe for all my cookies. The cream cheese gives them a lovely flavour and texture and the consistency of the dough makes it easy to cut out shapes with cutters.
Buttery Sugar Cookies
250g softened butter
85g of softened cream cheese
150g (3/4 cup) caster sugar
1 teaspoon vanilla extract
510g (3 cups) plain flour
Cream butter and cream cheese using K beater until light and fluffy. Add sugar egg & vanilla. Beat at a medium speed scraping down the side of the bowl often until creamy.
Reduce speed to low and add flour, beat very lightly until combined again scraping down the bowl.
Divide dough into 2 equal portions and wrap in plastic warp and refrigerate until firm (at least 2 hours). Or place in freezer for when you need them.The dough can last up to a week in a airtight container…they do go a little soft, but suppose to be like that…(not a crunchy biscuit)
Heat oven to 160 (fan). Sometimes I even lower the temp to 150, they don’t take long to cook, just enough so when you lightly touch them they do not make an indent in the cookie.
Roll out dough on baking paper.
Roll out dough on baking paper.
Cut out cookies and bake for 7 to 10 mins until edges are very lightly browned.
|Click here to find out how to make and use my cookie dough leveller!|
Remove from cooking sheets and cool completely on wire rack.
Outline and fill the cookies at the same time using RI (Royal Icing) with a number 2 piping nozzle and remember that RI takes 24 hours to set.
Traditional royal icing is made with real egg white, however, because of the slight chance of salmonella poisoning, I now prefer to use dried egg white instead.
20g (3/4 oz) dried egg white
90ml (2.5fl oz) cold water
500g (1lb 2 0z) icing sugar
Mix egg white and water in a bowl until smooth.
Sieve the icing sugar into a grease free bowl.
Tip in the egg mixture and beat on the slowest speed for 5 mins until the icing stands up in peaks.
Planet Cake Royal Icing using real egg whites.
250-300g pure icing sugar, sifted
2-4 drops acetic acid (white vinegar)
1 egg white
Beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for ‘soft peak’. Add extra sugar if the icing is too soft.
Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out.
Place icing in airtight plastic bowl with a lid. Lay a piece of cling film directly on top of the icing and replace the lid.
DONT put the cookies in an airtight container until they are set (24 hours to set) need the air to help dry out..
Pipe on your designs once the cookies are set using a number 2 piping nozzle. If you would like to use my designs then click on the image above to enlarge and then copy the same or similar on your cookies.
For the straight lines, in particular, touch the cookie with the nozzle at the beginning and end of line only, pulling your line of icing in the air. This way you get the straightest line possible. For the heart-shaped outlines you sort of hold the nozzle above your cookie and let the icing gently fall/glide into place. Do not drag the nozzle along the cookie surface at any time. Very few of my cookies are identical as I adapt my designs as I go. Feel free to experiment.
Suggested timeline for making the Valentine’s Day Cookies:
Day One – Baking
Day Two – Outlining, filling, and letting cookies dry overnight.
Day Three – Detail piping
These lovely little cookies last for ages, just keep on eating the odd one to make sure the rest are fresh, LOL! Remember to keep them out of strong sunlight so that the colours don’t fade.