Easy Heart Cookies No Chill Food

EASY HEART COOKIES - NO CHILL!

Steps:

• Preheat oven to 350 degrees F. Add the softened butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together on medium high speed for about 3 minutes or until light and fluffy.
• Add the egg and vanilla extract to the bowl and beat on high until the mixture becomes soft and fluffy. Scrape the sides of the bowl halfway through.
• Add the flour and salt to the mixture and slowly mix together until you have smooth batter. If the batter becomes too thick for a hand mixer, you can mix it with a spatula.
• Line a baking pan with parchment paper or silicone paper. Insert the heart disc in your cookie press and then add in the cookie dough. Stamp out designs according to its instructions.
• Bake the cookies at 350 degrees F for 7 to 9 minutes or until the edges start to turn a light golden brown. If you prefer softer cookies take them out closer to 7 minutes.
• Allow the cookies to completely cool. Meanwhile chop the chocolate into small pieces and microwave it for 30 seconds at a time until completely melted. Dip the heart cookies halfway into the melted chocolate and lay them on parchment paper. Next decorate with sprinkles before the chocolate hardens.

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

EASY HEART COOKIES

Steps:

• Beat the butter in the bowl of a stand mixer until smooth.
• Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
• Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
• The dough should be firm, easily peel away from the bowl and no longer sticky.
• Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Once the dough is chilled, roll it out to 1/4″ thick on a lightly floured surface.
• Cut out with heart cookie cutters.
• Bake the dough at 350F for 8-10 minutes or until no longer shiny on top.
• In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water.
• Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there's no residual powder.
• Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed. Stop the machine every 2-3 minutes to scrape down the sides.
• If you're adding additional flavoring to your royal icing, you can add it during one of the stops to scrape down the sides of the bowl.
• Whip the royal icing until you've reached a 10 second consistency.
• Pour the icing into a shallow bowl until it's about 1/2″ deep.
• Add food coloring of your choosing to the surface of the royal icing and swirl with a toothpick.
• Dip the top of your cookies into the royal icing.
• Gently shake off any extra, turn the cookies right side up and set aside.
• Add a little clear alcohol to your gold food coloring and use a clean, food-only brush to splatter it onto the cookies.
• Allow the icing to dry completely (at least 8 hours or overnight).