Today is Valentine’s day. Although I do think it’s a Hallmark holiday, that doesn’t mean that I don’t do cute things for Boyfriend, or my friends🙂
The other night, we had another couple over for some takeout, movies, and games. I don’t think we’ve ever had a get together where we didn’t cook a thing, but it was liberating! The only thing we had to clean up was some forks.I still took the time to make something special, although the fruit tarts that our friend brought over-that I forgot to take pictures of!- were absolutely fantastic!
I used my favorite sugar cookie dough, and glaze icing (rather than royal icing because I did not have any meringue powder)
Boyfriend and I had such fun decorating them!
I also came home today after a psychology test, to find a surprise dinner with all of my favorite foods and ginger ale (my favorite drink!) along with chocolate fondue with all the normal dip-ables🙂
from iambaker (seriously, she’s a genius!)
- 1-½ cup Butter (I Use Unsalted)
- 2 cups Sugar
- 2 whole Eggs
- 2 whole Eggs Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes
Sugar cookie icing:
Also from iambaker
- 1 cup Confectioners Sugar (powder Sugar)
- 1 Tablespoon Milk
- 1 drop Lemon Juice (fresh Or Processed)
- 1 Tablespoon Light Corn Syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******If you need a thicker frosting, say for outlining your cookies, add LESS milk.
Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.