|Posted on February 4, 2010 at 6:00 AM|
I love cookies. I love making them, decorating them and eating them!
One of my favorite cookie cutters is the Wilton Comfort Grip Double Heart Cookie Cutter :
And lucky for us Wilton has several ideas for decorating these cookies on their site:
Heart to Heart http://www.wilton.com/idea/Heart-To-Heart-Cookies
Heartbeat Treat http://www.wilton.com/idea/Heartbeat-Treat-Cookies
I Heart Chocolate http://www.wilton.com/idea/I-Heart-Chocolate-Cookies
Loving Couple http://www.wilton.com/idea/Loving-Couple-Cookies
Name of Love http://www.wilton.com/idea/Name-of-Love-Cookies
Large Batch Roll-Out Cookies
Source: 2002 Yearbook
2 cups (1 lb.) unsalted butter, softened
3 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon No Color Almond Extract
5 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
Makes: Makes about 6 dozen 3-inch cookies.
Preheat oven to 400°F.
In mixer bowl, cream butter with sugar until light and fluffy. Beatin egg and extracts. Mix flour, baking powder and salt; add to buttermixture 1 cup at a time, mixing after each addition. Do not chilldough.
Divide dough into 2 balls. On a floured surface, roll each ball intoa circle approximately 12 inches in diameter and 1/8 inch thick. Dipcookie cutter in flour before each use.
Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Chocolate Roll Out Cookie Dough
Source: Cupcake Fun
3/4 cup butter or margarine softened
1 cup granulated sugar
1 teaspoon clear vanilla extract
3 squares (3 ounces) unsweetened chocolate melted and cooled
3 cups all-purpose flour
1 teaspoon baking powder
Makes: Makes about 2 - 2 1/2 dozen cookies. Each cookie serves 1.
Preheat oven to 375°F. Inlarge mixing bowl, beat together butter and sugar with mixer untillight and fluffy. Add eggs and vanilla; mix well. Blend in chocolate.Combine flour and baking powder; gradually add to butter mixture,beating until smooth. Cover and chill until firm, about 1 hour. Rolldough approximately 1/8 in. thick. Dip cutters in flour, cut andtransfer cookies to cookie sheet. Bake 8-10 minutes. Remove to rack andcool thoroughly. Recipe may be doubled.
Large Batch Quick Pour Cookie Icing
Poured icing is the fast and easy way to cover irregular shapes like cut-out cookies. Our LargeBatch Quick Pour Cookie Icing dries smooth and hard, like royal icing,so you can add on other decorations and piped details.
5 cups confectioners' sugar sifted
1/4 cup milk
1/4 cup light corn syrup
Makes: About 3 cups of icing.
Instructions Place sugar and milk inbowl. Stir until mixed thoroughly. Add corn syrup and mix well. Forfilling in areas, use thinned icing (add small amounts of light cornsyrup until desired consistency is reached).