2010 is a big year for us. It will mark the first time since I became a mother that I'm going to attempt to tackle my mom's fabulous valentine cookies. It was always a big production growing up and until now, I lacked the gumption to go for it.
But picture this (you'll have to use your imagination because I don't have any pictures yet): delicious spiced heart-shaped cookies topped with a perfectly smooth, colorful layer of royal icing and decorated with the names of your valentines, written in icing. Clearly, I can't go another year without making these.
They're pretty much the best valentines ever. Cross my heart and hope to die.
Iced Spice Cookie
2/3 cup shortening
1/2 cup packed light or dark brown sugar
2 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
1½ tsp salt
1 large egg
¾ cup molasses
3 cups sifted all-purpose flour
1 tsp baking soda
½ tsp baking powder
Cream the first six ingredients. Add the egg and mix thoroughly. Add the molasses and mix again. Set aside. Sift together the flour, baking soda and baking powder. Add to molasses mixture and blend well. Wrap the dough in plastic wrap and chill for two to three hours. Preheat oven to 350°. Roll out dough with floured rolling pin on a floured pastry cloth or between two sheets of lightly floured wax paper to a thickness between 1/8-1/4 inch. Cut out shapes. Gather unused scraps, re-roll and cut. Transfer to an ungreased baking sheet. Bake for 8-10 minutes, making sure edges do not burn. Cool on a rack completely before icing. Cookies may be soft when taken out of the oven, but they will harden as they cool. Yield: Approximately one dozen 4" cookies.
This recipe came from an old magazine article about this baker. (you've GOT to click through to see some of her cookies-- they'll blow your mind.)
Join me on Tuesday for a royal icing recipe and cookie decorating tutorial...