Hit them in their Sweet Spot this Valentine’s Day
Oh, let me count the ways.
I have BFF love for my girlfriends, most of whom I’ve known since grade school; I feel the warm love of my dog, Larry. There is the sweet, unconditional, and sometimes downright painful love I have for my children. And then, of course… one cannot forget that often fickle, or even sometimes elusive, romantic love.
For me, on Valentine’s Day there is no better way to express whatever kind of love I am feeling than to bake a batch of old-fashioned sugar cookies with royal icing .
This is a sugar cookie recipe that I used at Bake Sale Bakery, where we made sugar cookies to celebrate every occasion; from Valentine’s Day to POW!, BAM! and WOW! Comic-Con cookies and holiday ornament cookies. I do cut back a little on the butter in this version – and use a quarter cup cream cheese because I like the little extra bit of sturdiness it gives the cookie.
Make the icing in one batch – it will be white -and then divide, color and place into smaller bags for piping. There is no way around it… use your finger for the best result when working with royal icing.
Place some icing on the cookie
Tilt the cookie and spread with your index finger to the edges
Allow to dry before changing colors
OLD FASHIONED SUGAR COOKIES
2 ¾ cups unbleached AP Flour
1/2 tsp baking powder
1 tsp salt
1 stick of butter
¼ cup cream cheese – softened
1 ¼ cups granulated sugar
1 large egg
1 ½ tsp pure vanilla or almond extract
Sift and combine dry ingredients.
Blend the butter and cream cheese in a separate bowl with an electric mixer.
Add the sugar and cream until fluffy.
Add the egg and Mix well and scrape.
Add dry ingredients and mix for 30 seconds and scrape.
Mix another 30 seconds until dough is well combined.
Scrape the dough out onto a large piece of plastic wrap and wrap it into a ball. Place in the refrigerator for 20 minutes.
Divide dough into two.
On a well-floured surface, roll out dough to approx. ¼ inch-thick.
Cut your cookies out, re-rolling the dough as you go.
Place 1 inch apart on a lined sheet pan and bake in a 350-degree oven for 9-12 minutes until slightly browned.
Allow to cool completely before frosting.
5 ½ cups sifted confectioners sugar
7 tbsp pasteurized or fresh egg whites
½ tsp vanilla extract
Combine the confectioners sugar and egg whites in the bowl of a standing mixer fitted with paddle.
Beat on low to medium speed for approx. 1 minute.
Add the vanilla and beat another 30 seconds or until soft peaks form.
Scrape down sides of bowl, and then mix another 30 seconds.