Valentine’s Day Cookie Decorating Extravaganza

Valentine’s Day Cookie Decorating Extravaganzan is a hor d'oeuvre that serves 30. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 278 calories. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 6 people found this recipe to be delicious and satisfying. Head to the store and pick up milk powder, cane sugar, food dye, and a few other things to make it today. It is brought to you by Oven Lovin'. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 9%, this dish is improvable. The Ultimate Valentine's Day Cookie, Giant M&M Cookie Heart – Happy Valentine’s Day, and King Arthur Holiday Cookie Decorating Contest Does Good For You, Others are very similar to this recipe.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs, vanilla and milk.In a separate bowl, sift together flour and baking powder. Add salt and mix well. Then add flour mixture to butter mixture and mix until well combined. Cover and chill for at least two hours, but overnight if you can.When chilled, preheat oven to 375 degrees and roll out dough onto floured surface. (The thinner you roll the dough, the crispier the cookie!)Cut into shapes and remove with care to greased cookie sheet. Place cookies 1 inch apart.Bake for 8 to 10 minutes and allow to cool on pan for another eight minutes. Then remove to cooling racks. Wait until completely cool to decorate.Mix meringue powder, powdered sugar and the six tablespoons of water together and beat with an electric mixer until stiff peaks form. (That's 7-9 minutes with a standing mixer and 10-12 minutes with a handheld mixer.)Dye with gel dye the desired color.For thinner icing (used often for flooding cookies), add one teaspoon of remaining water at a time, mixing completely after each addition, until desired consistency is reached.

 

Step by step:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs, vanilla and milk.In a separate bowl, sift together flour and baking powder.

2. Add salt and mix well. Then add flour mixture to butter mixture and mix until well combined. Cover and chill for at least two hours, but overnight if you can.When chilled, preheat oven to 375 degrees and roll out dough onto floured surface. (The thinner you roll the dough, the crispier the cookie!)

3. Cut into shapes and remove with care to greased cookie sheet.

4. Place cookies 1 inch apart.

5. Bake for 8 to 10 minutes and allow to cool on pan for another eight minutes. Then remove to cooling racks. Wait until completely cool to decorate.

6. Mix meringue powder, powdered sugar and the six tablespoons of water together and beat with an electric mixer until stiff peaks form. (That's 7-9 minutes with a standing mixer and 10-12 minutes with a handheld mixer.)Dye with gel dye the desired color.For thinner icing (used often for flooding cookies), add one teaspoon of remaining water at a time, mixing completely after each addition, until desired consistency is reached.

Nutrition Information:

covered percent of daily need