Valentine's Day Cookies (with recipes and tutorial)

I love any chance to bake (and decorate!!) cookies or cakes or cupcakes.  So, Valentine's Day just around the corner means cookies for my boys' preschool class and daycare.  

The best thing about decorated sugar cookies is that they have to be done in stages so the icing has time to dry....Perfect for a busy working mommy to fit into an already crammed schedule.  These cookies can be made at least two weeks ahead of time, wrapped, and frozen.

I'm no expert when it comes to cookie decorating, but I've learned that icing consistency is the key to success.  The best information I've found on the secret to perfect icing is from  Marian of  Sweetopia.  She has a great tutorial on icing sugar cookies and I've linked to it here for you.  I also decided to post links to the recipes since they were so easy to make (below).   


Happy Baking!


No Fail Sugar Cookies

Ingredients

• 6 cups flour 3 tsp. baking powder 2 cups unsalted butter 2 cups sugar (white granulated) 2 eggs 2 tsp. vanilla extract or desired flavoring (I like almond myself) 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

Antonia74 Royal Icing

Ingredients

• 6 oz (3/4 cup) of warm water 5 Tablespoons meringue powder 1 teaspoon cream of tartar 1 kilogram (2.25 lbs.) powdered icing sugar

Instructions

1. In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
2. Add the cream of tartar and mix for 30 seconds more.
3. Pour in all the icing sugar at once and place the bowl on the mixer.
4. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
5. Cover the bowl with a dampened tea-towel to prevent crusting and drying.
6. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.