It is on my bucket list this year to wear high heels somewhere. I’m not a heel wearer…at all.
Inside you there’s an artist you don’t know about….Say yes quickly, if you know, if you’ve known it from before the beginning of the universe.
-Jalai us-din Rumi
I MADE these and look at them! They were even edible…not just so so… YUMMY! I am so proud of myself! This is Martha Stewart’s recipe. I got it from Cooking with my Kid.
We printed these invites off from Emily @ Jones Design Co. for Grace’s Valentine at school
She cut ribbon and wrote on them … and share them on Friday. Ugly black blob – last name I took out…sorry:)
Cooking with My Kid Valentine Heart Cookies click here
Prep Time: 1 hour Cooking Time: 10 to 12 minutes ( I used my convection oven and it only took 5 minutes -this batch got to brown on 8 minutes..subsequent batches turned out perfectly..sorry for the dark cookies;) )
2 sticks unsalted butter (at room temp)
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 large egg
1 teaspoon pure vanilla extract
3 cups all purpose flour (plus some for rolling)
1/2 teaspoon baking powder
3 cups confectioners sugar
1/4 cup lemon juice or milk
In a large bowl combine flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, vanilla. Mix on medium-high speed until combined. With mixer on low speed, add flour in two batches, mixing until just incorporated. Turn out dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Line large baking sheets with parchment paper or a Silpat. On a lightly floured work surface, roll out one rectangle of dough to ¼-inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Bake in oven 10 to 12 minutes or until edges are just starting to brown. Let cool before frosting.
For frosting, stir together confectioners’ sugar and juice until icing is spreadable (add more juice if you need to). Spread glaze onto cookies and add sprinkles.
Enjoy everything sweet today….
Top Photo Credit - Shelly Kroeger
Photo Credit – Nikki @ The House of Belonging