Heart Shaped Valentine Sugar Cookies

Heart Shaped Valentine Sugar Cookies

Photography by Angie Norwood Browne

Sugar Cookies:

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) softened unsalted butter

1 cup sugar

1 large egg

1 1/2 teaspoon vanilla extract

Whisk together the dry ingredients (flour, baking powder, salt) in a bowl, set aside.

In an electric mixer with a paddle attachment, cream the butter and sugar together until fluffy and smooth.  Beat in the egg and vanilla until combined, and the mix looks “creamed” again. Reduce the speed to low and gradually add the flour mixture to the butter mixture until JUST combined. (do not over mix). Divide into two disk of dough.

Preheat oven to 325 deg F

Let one disk sit out at room temperature until soft enough to roll (10 min or so).

On a lightly floured surface, roll dough to 1/4″ thick.

Cut out shapes and place on a parchment-lined sheet pan.

Repeat with second disc of dough.

Freeze cookies 5 minutes before baking (freeze until firm).

Bake cookies 2 pans at a time for 15 min, rotating rack position halfway through.  Remove when the edges of the cookies start to turn golden brown.

Let cool on sheets on racks.

Frost when they have cooled to room  temperature.

ROYAL ICING:

4 cups powdered sugar, sifted (plus more if needed)

1/4 cup + 1 Tablespoon butter

1/2 cup of water (plus more if needed)

In an electric mixer with the whisk attachment, beat all the ingredients together on low speed for about 7 minutes, or until smooth.  If the icing is too thick, add more water, if too thin, beat 2-3 more minutes or add more sugar.  Use immediately or store in an airtight container at room temp up to 2 days.

Food Styling and Recipe by Emily Browne

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Bob

    I love this website. I haven’t made any if the items you’ve featured but have really enjoyed your photos.

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