Valentines day is on saturday, so it's time to start sending out treats to those who live more than a few miles away. This year, I decided to stick with shortbread cookies and brownies. A shortbread cookie recipe can be found here. Instead of covering them with fondant, I iced the cookies with royal icing.The first step to making these cookies is to take royal icing that is stiff enough to pipe with and let it dry for an hour.Second step is to use a thinner royal icing for flooding. This can be achieved by simply adding a few drops of water.After flooding, it's best to let it sit for several hours to set.
I let these sit for 2 hours, then decorated them by piping on colored royal icing and painting with gel colors.
I let these set overnight, then packaged them up.
The other treats I have included are heart-shaped brownies that are drizzled with hazelnut chocolate. Half of the brownie is definitely the perfect serving. It's dense,but soft and very...very chocolately.
10 Tbsp. butter, unsalted
1 1/4 c. granulated sugar
3/4 c. plus 2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 c. flour
- Preheat oven to 325 degrees F. Butter baking pan of desired size and set aside. For thicker brownies, use a smaller pan.
- Place butter,sugar,cocoa powder,and salt in a medium microwaveable container.Place into microwave until butter melts. Throughly mix ingredients together.
- Add vanilla extract and eggs. Mix until combined.
- Add flour and mix until you cannot see it anymore. Do not overmix.
- To the prepared pan, add the batter.
- Place in the oven for 25 minutes or until a toothpick inserted into the center comes out slightly moist.
- Let it cool completely on a rack and cut into desired shape and size.