Valentine Cutouts Recipes

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.

POPE'S VALENTINE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Mix butter in a mixer until light, add remaining ingredients.
• Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
• Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.

BETHANY'S FAVORITE VALENTINE CUT OUT SUGAR COOKIES

Steps:

• Cream together the butter, sugar, egg, milk, vanilla extract, and almond extract in a large bowl.
• Stir in the flour and baking powder.
• Cover and refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide the dough into thirds. On a lightly floured surface, roll out each portion to 1/4-inch thick.
• Cut cookies out using a floured cookie cutter.
• Arrange cookies on an ungreased baking sheet about 1-inch apart.
• Bake until cookies are lightly golden, 6 to 9 minutes.
• Transfer cookies to a wire rack to cool completely.