There’s an ongoing joke at the moment that I have way to much time on my hands. Namely because of this. And it’s true. Ever since I’ve scaled my life back from full-throttle work, I have had some extra time on my hands, and I’m loving having a way more balanced life to do some freelance work, be a mum, and spend half the morning making cookies 🙂
Seeing as it’s Valentine’s Day tomorrow, I made these adorable cookies for my little loves. I’d never actually used writing icing before, and I think I did all right!
|Valentine’s Day cookies
|2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
- Preheat oven to 165°C/325°F. Line two baking trays with baking paper.
- Sift together dry ingredients – flour, baking soda and salt. Set aside.
- In another bowl, beat together the butter and both sugars until blended. Beat in vanilla, egg and egg yolk until creamy. Mix in the dry ingredients until just blended.
- Lay the dough on a sheet of baking paper and roll flat until about 5mm thick. Place another sheet of baking paper on top and freeze for an hour.
- When the dough feels solid, use cookie cutters to cut into shape and bake for 12-15 minutes or until the edges are just brown. When done, let cool on tray for a few minutes before transferring to a wire rack to cool completely. (Note that if the dough is too soft, the cookies will expand and lose their shape once baked. It’s not the end of the world though. If this happens, you can actually use the cookie cutter on the freshly baked cookies to recreate the shape. Just make sure you do this straight away before the cookie rests and hardens).
- Once cooled, roll out ready-rolled icing (follow instructions on the pack) and cookie cut whatever decorations you’d like. Note that some ready-rolled icing requires that you leave the shapes for several hours for them to dry and solidify. Use the writing icing to complete your decorations!
|Makes 24 cookies