As a homemade Valentine’s Gift for Michael I made sugar cookie! Shaped like hearts! So cute and so yummy. This recipe I used was a good one: it was easy to use, I had all the ingredients (unlike the recipes that called for corn syrup), the frosting harden up nicely and it tasted good. One tip: REALLY whisk the frosting to get the lumps out!
I’ve had the heart cookie cutter for awhile now and finally decided to use it. I wanted to decorate my heart cookies for the holiday, but I admit–my artist talent does not stretch to cookie decorating. So forgive my childlike decorations.
I had a bunch of food coloring leftover from when I had a Christmas Cookie Party. I used the red and the neon pink. I also had some leftover sprinkles of various colors. Perfect!
My tip for making this frosting recipe is to add the fluids slowly to the powdered sugar to prevent the lumps from forming and ruining your frosting. Let the cookies cool for a bit before frosting to save yourself a headache and a mess.
I also had some red cookie gel I finally got to try. I really liked it a lot. It was easy to use and not too messy. I ran out of it before I could finish all the cookies because it’s a pretty small tube.
I also decorated two cookies without any frosting. Here is my meager attempt at art:
Doing this little art project reminded me of just how out of practice I am with baking. I used to be so good at it. I made some really delicious and really pretty desserts back in the day. Since I don’t eat sweets like this that often, I rarely make it. So my hands are a little rusty now. I would love to take a baking class someday and learn some real tricks of the trade. But for now, this is what I got.
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.