Heart-Shaped Sprtiz Cookies

Heart-Shaped

Valentine Spritz Cookies

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My best tips for Spritz cookie success:

These cookies should be pressed on a cool baking sheet-with NO parchment paper AND NO non-stick spray. The surface of the baking sheet cannot be slippery… or the cookies won’t hold onto the surface.

A standard baking sheet is better for these cookies,

non-stick baking sheets make it hard for the cookies to “grab” the surface.  That same principle applies to using a cool baking sheet- if the baking sheet is too warm during pressing, the dough won’t stick… and the cookies loose their shape.

Allow cookies to rest on the baking sheet for 2 minutes after removing from the oven. This gives the cookies time to set up.

Use a very thin bladed cookie spatula or cookie lifter to effortlessly lift the cookies onto a cooling rack.  Using a thick spatula can tear the fresh-from-the oven cookies… a very thin cookie lifter or an off-set icing spatula works well.

My very favorite cookie press-with easy clean up and constantly good results:

Cookie Press

Ingredients:

3 1/2 cups all purpose flour

1 teaspoon baking powder

1/8 tsp salt

3 sticks (1 1/2 cups) softened butter

1 cup granulated sugar

1 egg 

1/2 teaspoon vanilla extract 

1 teaspoon almond extract

2 teaspoons maraschino cherry juice/liquid

2 Tablespoons milk or cream

Optional-food color for dough; and sanding sugar to decorate cookies 

Preheat oven to 350 degrees

In a bowl, mix together flour, baking powder and salt, set aside.

In a large bowl, using a hand mixer or a stand mixer, cream together the softened butter and sugar.

Add the egg, vanilla and almond extract,cherry juice and cream. Mix to combine.

Add the flour mixture to the creamed butter mixture, 1/2 cup at a time. Gently combine.

Once dough is made, if using food color, divide dough into 4 parts and add one color to each section of dough, mix to combine, resulting in 4 different colored doughs.

Using a cookie press, fill with the dough. If using colored dough, add the dough using alternating colors to create a swirled or tie-dyed effect.

Press cookies onto a cool baking sheet. (Do NOT use parchment and Do NOT grease the cookie sheet for this recipe.)

Sprinkle cookies with sanding sugar before baking if desired.

Bake on middle rack of a preheated 350 degree oven for 10-12 minutes. 

Let cookies rest on the baking sheet for 2 minutes before removing to a cooling rack.

Makes about 6-8 dozen small pressed cookies.

My favorite cookie press is from Wilton. I’ve had mine for years and it has effortlessly made dozens of cute cookies. 

1. It’s easy to clean-a huge plus.

2. Easy to use-even my school-aged kids could operate the press without my help.

3. It’s not fussy… with great results.

4. Reasonably  priced… less than $12.00 from here:Wilton Cookie Press

Valentine Mini Pavlovas

 Valentine Pavlovas

6 egg whites-room temperature 

1 1/2 cups granulated sugar

2 teaspoons lemon juice

2 teaspoons vanilla extract

2 teaspoons cornstarch 

Whip egg whites with a stand mixer or a hand mixer on medium and then high, adding sugar 1/4 cup at a time, until incorporated. 

Continue to beat egg whites until stiff peaks form. Add the vanilla and lemon juice, fold in the cornstarch.

Using a spoon or piping bag, on parchment lined baking sheets, create 10-12  hearts. Use the back of a spoon to create a slight indent in the center of each heart.

Bake the meringues in a preheated 200 degree oven on the middle oven rack, for 1 hour and 15 minutes. Turn oven off and allow the heart-shaped meringues too cool completely for two hours Do NOT open the oven door while these cool.

Once cool, store the baked meringue hearts in an airtight container at room temperature until ready to serve. (Up to 3 days)

When ready to serve, fill each heart with whipped cream, and top with fruit.  (We used raspberries, and strawberries and sprinkled with chopped pistachios.) Dust with powdered sugar if desired.