Nothing Like Sexy Lingerie... Cookies for Valentines!
Wednesday February 13, 2013
Valentines day is fast approaching! I was never one to celebrate the holiday- but I couldn't help but re-post this recipe in time for D-day V-day. I make them every year and they are always a hit! I apologize for the old photo, but as I am yet to make them I have no new one for you.
These cookies are not intended for younger audiences. Viewer discretion is advised.
Well happy Valentines day- You should make some sexy cookies and hand them out to your friends. Especially if you don't have a valentine like me a thus have nothing better to do tomorrow. Giving myself carpal tunnel from cookie making all day sounds about right!
2 cups all-purpose flour
1 cup ground almonds
2 tsp baking powder
1/2 tsp salt
1/8 tsp grated nutmeg
1 tsp ground cinnamon
zest of 1 orange
1/3 cup sugar
1/3 cup light brown sugar, packed
1 cup unsalted butter, at room temperature
1 large egg
1 tbsp vanilla extract
Whisk together the flour, ground almonds, baking powder, spices and salt in a large bowl.
Using an electric mixer, combine the butter and both sugars and beat on medium until fluffy (~2 minutes). Add the egg, orange zest and vanilla and whisk to combine. On low speed, slowly add the flour mixture until just incorporated. Form the dough into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes before using.
Preheat the oven to 350 degrees F and line baking sheets with parchment or a silpat. On a lightly floured work surface, roll out dough until it is ~1/4 inch thick. Use your desired cookie cutters to make shapes (or if making the lingerie cookies, use a heart shaped cookie cutter to make the shapes) and transfer to baking sheets. Keep re-rolling dough until it is all used up.
Bake in oven for 10-12 minutes. Let cool slightly before transferring to a wire rack to cool completely before decorating with royal icing.
Recipe: Gingerbread Cookies
Recipe can be found HERE -- I would suggest doing a half recipe as this makes a lot.
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients and mix on low until the icing has a matte appearance (7-10 min).
Transfer the icing to an airtight container (or multiple airtight containers if using different coloured icings- use a few drops of gel food colouring to tint the icing to your required colours).
This icing is still too stiff for decorating, so add water a very small amount at a time (~1/2 tsp) and mix by hand until fully incorporated. You want the icing to be stiff enough to pipe without bleeding. If the icing is too thin, add more powdered sugar to thicken it again. Transfer the icing to a pipping bag fitted with a small round tip and pipe the edges of the cookie. Let sit for ~30 min before filling in the inside.
After all the cookies have been edged, transfer some remaining icing to another container and incorporate more water ½ tsp at a time until the icing drips off a spoon easily when lifted and creates slowly dissolving ribbons in the icing. Transfer to a squeeze bottle or a plastic bag with the tip cut off and flood the cookie inside the edged icing. If it doesn’t flood completely you can use a toothpick to help it. Allow to set for at least 1 hour.