Valentines Day Cookies with Buttercream Frosting

Nothing says Valentines Day quite like heart-shaped Valentines Day Cookies.

If you’ve been wanting to try your hand at decorating cookies, Valentines Day is the perfect opportunity, because the shapes and colors are simple.

Last year I made chocolate cut out cookies, this year I stuck with my favorite butter cookie recipe, but instead of decorating with royal icing or glaze, I wanted to try something a little different………cue the buttercream baby!

That’s right buttercream on cookies!  I tried a recipe for quick crusting buttercream but had to adapt it a little to be able to squeeze it thru a piping bag.

I found some cute Valentine cookie cutter sets at both Dollar General and Target’s Dollar Spot.  {I’m no cookie cutter snob  4- 6 cutters for $2.50 sweet!}  But I did also buy a nice set of graduating scalloped squares that I’ve been waning for some time.

I thought the little X’s and O’s would be cute in miniature “bite-size”.  So I used the smallest scalloped square in my set, I also had a small heart, but no circle…….when I discovered that one of my jumbo pastry tips would be the perfect size and it could double as a “cookie cutter”

Perfect! but I should tell you, a round tip would have been smarter, and less painful, than my french tip.

These sweet cookies would be great to give or share with someone you love!

Butter Cookie Recipe

Almond Butter Cookie Recipe

Bakers Notes:

I would still like to play with this recipe, it was WAY to thick to pipe, so I added a little cream and milk, but I think you could start off by increasing the water, then add a little milk if still needed.  You want the icing to be pretty thick, not runny or ” flood” like.

Everyone in our house has enjoyed these as much as the royal icing!

ENJOY!!

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Quick Crusting Buttercream Frosting

Quick Crusting Buttercream Frosting is perfect for decorating cakes, cupcakes, and cookies. It holds up well in warm conditions, tastes incredible and pipes beautiful flowers and details. Also, it can be stored up to 2 weeks when needed.

Ingredients

• 1/3 cup water
• 3 Tablespoons meringue powder
• 1/2 cup shortening
• 5 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (use clear vanilla if you want a pure white icing)
• 1/4 teaspoon almond extract
• 3-4 tablespoons milk or heavy cream (approximately)
• gel food coloring (optional)

Instructions

1. Beat water and meringue powder until stiff peaks form.
2. Add shortening, sugar, and extracts and whip for 3 minutes.
3. Add milk or cream to thin
4. Store well covered.

Notes

Decorate cookies and leave to “dry” for 24 hours. You can then stack and store in air tight container.

(adapted from Karen’s Cakes)