Iced heart-shaped cookies make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to achieve a gorgeous and smooth result that sets firmly.
Provided by Magda
Categories Desserts Frostings and Icings Cookie Frosting
Time 3h25m
Yield 24
Number Of Ingredients 10
Steps:
- Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.
- Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.
- Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.
- For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.
- For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.
Nutrition Facts : Calories 223 calories, Carbohydrate 34.1 g, Cholesterol 38.4 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 12 mg, Sugar 25.9 g
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George Goodwin
[email protected]These cookies were delicious and easy to make. I would definitely recommend them to anyone looking for a fun and festive Valentine's Day treat.
Patrick Anyanwu
[email protected]The royal icing was a bit too runny, but I was able to thicken it up by adding more powdered sugar.
Tobiloba James
[email protected]These cookies were absolutely perfect! They were the perfect addition to my Valentine's Day dessert table.
Md Abdul hauq
[email protected]The cookies were a bit dry, but the royal icing helped to add some moisture.
Asim zaib
[email protected]The cookies were easy to make and tasted great! I would definitely make them again.
Dsf Cjf
[email protected]These cookies were a bit too sweet for my taste, but they were still enjoyable.
Badr Afyf
[email protected]I followed the recipe exactly, but my cookies didn't turn out as heart-shaped as the ones in the picture. They were still delicious though!
Faith Janik
[email protected]These cookies were delicious! The sugar cookie base was perfectly soft and chewy, and the royal icing was sweet and creamy.
jojo jojo
[email protected]The royal icing was a bit tricky to work with at first, but I got the hang of it after a few tries. The end result was totally worth it!
Ghaffar Jutt
[email protected]These heart-shaped cookies turned out absolutely adorable! They were a huge hit at my Valentine's Day party.