For those of you who joined in on #GetHimFed Fridays, I regret to say that I won’t be co-hosting any longer. Many thanks to all that joined the party. I enjoyed seeing all the shared recipes. You can still join Jess from Hungry Harps on Fridays.
On to what I wanted to share with you…
Two weeks ago was my Mom’s 80th birthday. We had a get together with family and friends at a local Italian restaurant. It’s one of the places we liked and helped us decide that we could move into the area. A few doors down is the other place that gave us that feeling – it’s and Italian deli with all the right aromas.
Instead of having the usual favors for the guests to take home I made cookies. I made the two varieties of tri-color cookies I usually make for the holidays. Those are one of my Mom’s favorites. I also wanted to make something specific for Mom’s 80th, so I settled on Vanilla Sugar cookies in a heart shape with 80 in chocolate. I used white icing so my chocolate would stand out more than if my icing was red. My lettering (or numbering in this case) is shaky but I think they turned out kinda cute.
Vanilla Sugar Cookie Hearts
Yield: 45 cookies
- 2 recipes Vanilla Sugar Cookies
- 1 recipe Royal Icing
- 2/3 to 3/4 cup milk chocolate chips
- a few drops of oil to thin out the chocolate
Step 1: Prepare dough as per the recipe. Shape dough into a flat disc. Wrap in plastic wrap and refrigerate for several hours or overnight.
Step 2: Place the chilled dough onto a lightly floured surface and roll to 3/8 inch thick with a floured rolling pin. Using a 4 1/2 to 5 inch Christmas Tree shaped cookie cutter, cut out cookies. After you finish cutting the rolled dough, you can gather the scraps into a flat disc and roll out the dough again and repeat cutting out the cookies. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Set aside.
Step 3: Place the cookies on the cookie sheet about 1 1/2 inches apart and refrigerate for 15 minutes. Bake chilled cookies 10 – 12 minutes until edges begin to become slightly golden. Cool 10 minutes on cookie sheets. Carefully move cookies to cooling racks and let cool completely. Repeat for the remaining cookies.
Step 4: Prepare the icing as per the recipe. The icing should be the consistency of honey. I’m leaving the icing white because I want to have contrast with the chocolate numbers.
Step 5: Line an inexpensive cookie sheet with wax paper. On top of the wax paper, ring the edges of the cookie sheet with the cooled cookies facing outward. Spoon 3 to 4 tablespoons of the icing into the corner of a ziploc bag and cut about 1/8 inch of the tip off. Pipe the icing along the outline of each of the cookies. Cover the remaining icing with a damp paper towel and then plastic wrap to store for several hours or until the next day until the outline drys
Step 6: Using a spatula, fill in the outlined cookies to the edge of the outline. Let dry overnight.
Step 7: Melt chocolate over hot water or in the microwave. Stir chocolate to ensure it’s of smooth consistency. Add in a few drops of oil to loosen up the chocolate. This will allow you to pipe an 80 onto the center of the cookie. Place several tablespoons of the chocolate in a ziploc bag and cut about 1/8 inch of the tip off. Pipe two small zeroes, one on top of the other, for the 8. This worked better for me than trying to make a figure 8. Then pipe a large zero next to the 8. Repeat for the remaining cookies.
Recipe from Family Circle magazine, 12/12/2000.
Tips: Store in an airtight container. Use Bridget’s decorating tips on Bake at 350.