Do you remember receiving Valentine’s Day cards from your classmates in school? What about those cute little conversation heart candies? Well, we have the perfect DIY to take you down memory lane. Recreate these delicious conversation heart cookies, perfect for escort cards, wedding favors, bridal showers or simply a little treat for your Valentine!
– Mixer (stand or hand held)
– Pastry Bag
– Rolling Pin
– #5 round pastry tip
– Plastic Wrap
– Paper Towels
– Latex Gloves (because no bride wants pink hands on her wedding day!)
– Brand new sponge
– Alphabet Stamps
– Heart Cookie Cutters
– Parchment Paper or Silpat Cookie Sheet Liner
– 6 cups sifted all-purpose flour, plus more for dusting
– 1 ½ teaspoon baking powder
– 1 ½ teaspoon salt
– 12 ounces (3 sticks) unsalted butter, softened
– 3 cups sugar
– 3 large eggs
– 3 teaspoons amaretto liqueur (can substitute rum, vanilla, or citrus juice)
Tip: This cookie recipe makes about 30 4” heart cookies. If using a standard sized mixer, don’t mix more than 1 batch at a time.
Original recipe by The Bumblebee.
Mix flour, baking powder, and salt in a bowl. Set aside. // In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium until pale and fluffy, about 3 minutes. // Add eggs and amaretto and beat 2 more minutes. Scrape down the sides of the bowl with a spatula and turn mixer to low. // Slowly mix in flour mixture until just blended. // Turn the dough out and divide in two. Flatten each half into a disk and wrap completely in plastic wrap. // Refrigerate until firm, at least one hour, or overnight.
Preheat the oven to 325 degrees.
Take one of the dough halves from the fridge and let sit at room temperature to soften slightly before rolling, about 10 minutes. // Lightly flour your work surface, your dough, and rolling pin. // Evenly roll your dough to 1/4” thick. If your dough has softened too much you may need to return it to the fridge before cutting. // Cut cookies with the heart cutters, leaving as little space between each cookie as possible. // Using a spatula, gently transfer to a parchment or silpat lined baking sheet. // Combine the dough scraps, flatten, wrap with plastic wrap and rest in the fridge. // Repeat the remaining dough, rolling and cutting dough scraps last. // Bake cookies 12 – 15 minutes until the edges just start to turn golden. // Let cool completely before decorating or your icing will melt.
Tip: The key to these adorable cookies is patience. They need time between each step so give yourself at least 3 days before you expect to wrap and/or transport them. Once made, they’ll be good up to 1 week stored at room temperature wrapped or in an airtight container.
Royal Icing Ingredients:
– 3 ounces pasteurized egg whites (about 3 eggs)
– 4 cups confectioner’s sugar (+ more as needed)
– 1 tsp amaretto liqueur (can substitute rum, vanilla, or citrus juice)
– Water (as needed)
– Gel Food Dye: Red/pink, yellow, green (can use blue and yellow), Purple (can use blue and red), Orange (can use red and yellow)
– Damp Paper Towels
– Plastic Wrap
Tip: Your frosting will need to dry 24 hours before you can stamp it. (If you live in a humid place, you may need to allow more time).
Royal Icing Directions:
Whisk egg whites until frothy. While mixer is running, gradually add small amounts of confectioner’s sugar. Beat until shiny and thick. // Divide icing equally into 6 separate bowls, one for each of your colors (white, yellow, orange, pink, purple and green). // Cover with a damp paper towel (you will want to do this whenever you aren’t using the icing to keep it from drying out.
Put on a pair of latex gloves to protect your hands from the dye. To mix each color, slowly add the dye a single drop at a time until the desired color is achieved. The icing will dry darker, so make your colors lighter than you want.
Fit your pastry bag with the #5 round tip and fill with icing, working one color at a time. // Outline the cookies, trying to get as close to the outside without the icing dripping over. If your icing is too thick, you can mix in a little water (a drop at a time) until it frosts smoother. You don’t want it too runny, or it will fall over the sides and be difficult to pipe. If you accidentally add too much water, you can thicken the icing up again by adding more confectioner’s sugar.
Once all cookies of that color are outlined, return the remaining icing back to the bowl. // Thin the icing out with water, adding one drop at a time and mixing thoroughly between each addition. The icing should be fairly runny so that it easily spreads on the cookie. //
Spoon the icing onto the outlined cookies, filling them in with the tip of the spoon. // Place the iced cookies on a baking sheet and place on a flat surface in a dry area to dry. //
Repeat with the remaining colors, making sure to use a clean pastry bag and tip for each color. //
Allow the icing to dry completely before stamping, about 24 hours. Be patient!
Stamping Directions (get your alphabet stamps here)
Line your stamps up alphabetically on a paper towel for easy use and quick clean up. // Stamping one letter at a time is time consuming, so keeping your stamps alphabetical will help speed this process along.
Using latex gloves, squeeze red gel food dye onto the clean sponge, working it in until you have a quarter sized dot. This will be your stamp pad. Lightly ink your letter stamps, and stamp them onto your cookie one at a time. // Lift the cookie up to eye level and press the letters evenly into your cookie while keeping the corners of the stamp off the surface for a clean stamp. // Let the stamped cookies dry completely, about 8 hours, before bagging, or storing.
Alphabet Lettering Tip: Stamping a guests’ name is very time consuming, so an alternative would be to have a custom stamp made with you and your partner’s name. Another idea would be to just put a table number on the actual cookie and then place the cookie in a glassine bag, and create a custom sticker with their name on it.
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