Valentine’s Day is quickly approaching and you might be on the search for a treat to bring to work, school, church, the neighbors, etc. If you’re looking to impress, these are the choice for you! Would you believe me if I told you that these cookies are extremely easy to decorate? It only takes 3 colors of royal icing (red, white and pink) in 3 squeeze bottles and a handful of toothpicks. An off-set spatula to spread the icing is also helpful.
I saw these cute hearts originally on Karen’s Cookie blog. Karen’s Cookies is my latest favorite discovery. I’ve bought a few baking items from her store and plan to purchase more in the future. She recently started a blog to share photos of her delicious creations, including these cookies.
To create the marble hearts, you simply flood the cookie with the royal icing and then quickly dot the background with another color. While it’s still wet, run a toothpick through the dots and they magically become hearts! Below is a quick photo tutorial on how to create the marble hearts on the cookies…
…and then a few photos on how to create the tie-dyed look.
Again, just make sure you are working one or two cookies at a time so that the icing is still wet. This causes the different colors to set into each other for flat results. A few more helpful hints? It helps to keep the bottles tipped upside down in glasses so they are ready to go. Additionally, keep paper towels nearby to wipe your toothpick(s) after each use. For more detailed instructions, visit Karen’s Cookie blog.
I am now a fan of the royal icing recipe provided by Karen’s Cookies and her sugar cookie recipe. Although, I do still like the original royal icing I used and will continue to use both. You’ll be very proud of yourself after making these cookies. And, you’ll have a hard time eating them since they’re so pretty!
- 1 cup butter , softened
- 1 cup superfine sugar (or granulated sugar processed in food processor for 30 seconds)
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract , optional
- 2 1/2 cups all-purpose flour
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt at medium speed until light and fluffy, about 3 minutes. Add the egg yolk and beat until fully incorporated. Mix in the whole egg, vanilla and optional almond extract. Beat until full mixed. Add the flour, then beat at low speed just until combined. Be careful to not over-mix. Divide the dough in half and wrap in plastic wrap. Store in fridge until firm, at least one hour and up to 2 days.
Source: Karen’s Cookies
- 3 tablespoons meringue powder
- 4 cups (1 lb) powdered sugar
- 6 + tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract , optional
Beat all ingredients together until stiff peaks form (about 10 minutes). Divide into separate containers, depending on how many colors you plan to use. Mix in food coloring. Add water to thin each color out so that when it runs off the spoon it quickly dissolves back into the remaining icing within 10 seconds. Add powdered sugar if need to thicken. Pour into squeeze bottles and decorate cookies.
Source: Karen’s Cookies