Snowy Heart Cutouts Food

VALENTINE'S DAY HEART CUTOUT COOKIES

Steps:

• Bake the cutout cookies according to the recipe and set aside to cool.
• 2. Once cooled, make the royal icing. Divide into two bowls for the two different colors (unless you've decided on different colors). You'll use mostly one color for flooding and a small amount for the details. 3.
• Color the larger amount with the red and peach icing color and the smaller amount with the pink and peach icing color. 4.
• Flood the cookies with the pink icing by drawing an outer line around the edge of the cookie, then fill it in. Shake the cookie a bit to help fill in the gaps and smooth out the icing. For more tips, see my tutorial for decorating cookies with royal icing. Allow the pink flood icing to dry before adding the next layer of decoration. 5.
• dd the decorations with the red icing, then allow to dry. For tips on decorating as shown in the photos, refer to the post above. 6.
• ookies should be good stored in an air tight container for about 1 week.

HEART-SHAPED SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, salt, and baking powder into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thick. Remove top layer of plastic wrap. Cut out cookies with a cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze dough until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.