Monday, February 13, 2012

Box Of Chocolate Cookies

Last year I made a box of chocolate cupcakes, this year it's cookies. I got the idea for these cookies from My Kitchen Addiction, after a googling Valentine's cookies. They are fairly easy to make, and so cute. A perfect Valentine's gift for a cookie lover.

Shortbread Cookie
From Claire Clark's Indulge
225g flour
75g granulated sugar
1 tsp vanilla extract
150g unsalted butter, at room temperature

Preheat oven to 350 degrees. Sift flour into a large mixing bowl and add the sugar. Add butter and vanilla. Using your fingertips, rub the butter into the dry ingredients. When the mixture comes together form into a ball and flatten slightly.
Roll out to 1/2 inch thick, on a lightly floured surface. Cut with cookie cutters and place on parchment lined baking sheet.
Bake for 15 minutes, then rotate the pan and continue baking for an additional 10 minutes. Leave on baking sheet to cool.

Royal Icing
3 oz pasteurized egg whites
1 lb powdered sugar
1 tsp vanilla, plus extra for thinning icing

In a bowl of a stand mixer, combine the egg whites, sugar, and vanilla.
Turn the speed to high and beat until stiff peaks form, about 3 to 4 minutes. 
Separate icing into small bowls for coloring. 
Add color to bowl and mix.
Once desired color is achieved, thin out icing with water and vanilla, a drop at a time. To test the consistency, drizzle a spoonful of icing over the bowl, the ribbon should melt into the rest of the icing in about 4-5 seconds. 
Once the right consistency is reached spoon into piping bags and cut a tiny hole in the tip. 
Cover bowls with plastic wrap when not using, to prevent hardening.
Outline the heart and fill in, letting the icing spread and smooth out. Let dry.
Once the first layer is dry, outline again and sprinkle carefully with red sprinkles. Let dry.
Outline and fill in one "chocolate" at a time. DO NOT decorate chocolates yet. Once all chocolates are in place, let dry.
Now decorate the chocolates with swirls and lines. Let dry.
Outline the chocolates with small dots, again one chocolate at a time. When one chocolate is outlined, carefully connect the dots by dragging a toothpick through each dot.
Let the cookie dry completely.

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