10 February, 2018
Eggless sugar cookies for Valentine’s day.
Remember those eggless sugar cookies I baked for my Christmas cookie exchange at work? I did promise the recipe to you all. How did these months couple months pass by so fast?
A promise is a promise. I know it is a little early for Christmas this year, but hey we have Valentine’s day round the corner! Deck the cookies up in a different garb, throw in some pink hearts and voilla, we are ready for the Love- ly day.
Who would have thought a tiny word with only four letters can carry such strong emotions. A glue in any relationship, it has the power to heal, instil self confidence and can resolve differences. A ‘drop’ of this ingredient goes a long way.
i only wish we had the same feeling every day of the year and every where in the world. Can you imagine what that would be like? They say dreams do come true…..
Recipe, ( Adapted from Mommyshomecooking.com with minor alteration )
Ingredients; Made 16 cookies
All purpose flour 11/2 cup
Baking powder 1/4 tsp
Salt a pinch
Unsalted butter softened 6 tbsps
Granulated sugar 1/2 cup
Soft cream cheese 1/2 cup
Vanilla extract 1 tsp
Icing sugar 1 cup
Water 2-3 tsp
Corn syrup 2 tsp
Lemon juice 1/2 tsp
Red food colour Few drops
Sift the flour and baking powder in a bowl. Add salt and set aside.
Beat the butter and sugar on medium speed in a stand mixer. Add cream cheese until well combined. Add the vanilla and mix.
Bring the speed to low, add the flour mixture, beat till just incorporated and the dough just comes together.
Divide the dough in 2 discs, wrap in plastic and refrigerate for an hour and half.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with Silpat.
Over a big piece of floured parchment paper seat the . dough. Sprinkle the dough with some flour, put another parchment on top and roll out to 1/4 inches thick. Cut out heart shapes. Place them 1 inch apart on the prepared baking sheet. Refrigerate for 15 minutes.
Gather the scraps, roll out again, and cut into hearts.
Bake for 10-15 minutes, turning them in between once for even baking, to a very light brown.
Remove them from the oven, let them sit on the baking sheet for 2 minutes. Cool them on wire rack.
In a wide mouth glass bowl, mix the sugar and water to a lump free mixture.
Add the corn syrup till incorporated.
Add the lemon juice, mix together.
Dip the cookies face down in this mixture, tap a couple times and seat them on a wire rack to dry.
Take about 4-5 drops of red food colour. Add a couple drops water. Dip a one inch brush and run it on one side of the cookie.
Add a drop of the red food colour to the remaining icing, decorate the top of the cookie.
Icing can be made thicker by adding more sugar and thinner by adding more water.