Today I will be whipping up some ginormous heart shaped cookies for Valentines day. Usually I take a trip to a local baker and get them, but this year I thought I'd do it myself. I found the BEST recipe ever for sugar cookies, including a candy crunchy icing that rivals the cookies I used to bear the elements going to get.
In case you want to try it out for yourself, here's my recipe.
(Okay, they are not huge like I wanted, but they are cute!)
Sugar Cookies and Icing
Cookies
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
In a large bowl, beat together butter and sugar until blended. Add egg and vanilla. Gradually beat in flour until dough comes together. Gather dough into a ball, flatten into a disc, and wrap in plastic wrap. Refrigerate at least 2 hours.
Heat oven to 350°. Roll out dough on lightly floured surface to 3/16-inch thickness, cut with shapes. Transfer shapes to ungreased cookies sheets. Reroll scraps and cut more shapes. Bake cookies for 14-16 minutes. Transfer cookies to a rack to cool.
Icing
1 pound (4 cups) confectioners sugar
3 tablespoons powdered egg whites (or meringue powder)
7 tablespoons water
food coloring
Combine confectioners sugar, egg whites, and water in a large bowl. With an electric mixer on low speed, beat until blended, then increase speed to high and beat 6 minutes. Gradually add more water if needed to achieve desired consistency. Divide and tint with food coloring. Spread or pipe onto cooled cookies. Icing will dry candy hard, let dry completely at room temperature before stacking cookies.
YUM!
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