Heart
Cookie Treat Pan #2105-8104
8-inch Cookie Treat Sticks
Ingredients:
Pink
Food Color Spray
Red
and White Buttercream Icing
Red, Pink and Lavender Sugars
Bake
Easy Non-Stick Spray
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 3/4 cups all-purpose flour
1 tablespoon milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
In large bowl, cream butter and sugar with electric mixer. Add egg;
beat
well. Add remaining ingredients; mix well. Refrigerate dough 2 hours.
Preheat oven to 350°F. Spray inside of pan cavities with non-stick
spray. Fill cavities with cookie dough to 1/8 inch below top edge;
insert
sticks into dough, covering 2 inches of end. Bake 10-15 minutes or
until
browned. Cool 5 minutes; gently loosen cookies with spatula, tip pan
upside
down to remove. Repeat with remaining dough. Cool cookies completely
before
decorating.
To Decorate:
Using the star
tip 21, cover cookies with icing stars. For a smooth look,
smooth out icing stars with spatula. Sprinkle sugars onto icing or
spray
with Color Mist food spray. Decorate cookie edges with additional icing.
Makes 8 cookie pops.
-------------------
Sweet Valentine Cupcakes
Tools:
* Standard
Muffin Pan
* Baking
Cups
Ingredients:
* Red
and White Buttercream Icing
* Red
edible glitter
* Hearts
Mix Sprinkles
* Sweetheart
Cookie and Cupcake Stencils #417-1208
* Petite
Heart Icing Decorations
* 1 package (about 18.25 ounces) yellow cake mix
Preheat oven to 350°F. Line muffin pan with baking cups and
prepare
cupcakes as directed on package. Pour into prepared pan and bake 18-21
minutes or until toothpick inserted in center comes out clean. Remove
cups from pan. Repeat with remaining batter. Cool cupcakes completely.
To Decorate:
Use the star tip to cover cupcakes with icing stars. For a smooth look,
smooth out the stars with a spatula. Place sparkles and sprinkles onto
the cupcakes, using the stencil if desired. Decorate the edges of the cupcakes
with icing. Add sprinkles or petite icing decorations as desired. Makes
24 cupcakes.
----------------------
Valentine Candies shown above:
Need candy mold:
Melt chocolate in double boiler or microwave. Fill heart candy molds
with melted candy; tap mold to remove any air bubbles. If using the heart
lollipop mold, position sticks in molds; rotate sticks to thoroughly cover
with candy so they remain securely in place. Refrigerate until firm. Carefully
pop out candies. If desired, place candies in baking cups, then wrap
in party bags.
To create a marbleized look, stir together two different colors of melted
Chocolate
Candy Coating
-------------------------
Cookies
Valentine 9-piece Color Anodized Cookie Set
Cookie
and Cupcake Stencils
Ingredients:
Red
and White Ice-A-Cookie;
Buttercream
Icing
Red
edible glitter
Hearts
Mix Sprinkles
Petite
Heart Icing Decorations
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 400°F. In large bowl, cream butter and sugar with electric mixer. Beat in egg, vanilla and almond extracts. Combine flour and baking powder and add to butter mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. If necessary, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8-inch thick. Dipping cutters into flour before each use, cut out cookies. Bake cookies on an ungreased cookie sheet for 6-7 minutes or until cookies are lightly browned. Cool completely on wire rack before decorating.
To decorate:
Use the star tip to cover cookies with icing stars. For a smooth look,
smooth out the icing stars with a spatula. Place sparkles and sprinkles
onto the cookies, using the stencil, if desired. Decorate the edges of
the cookies with additional icing. Add petite icing decorations, if desired.
Makes about 3 dozen cookies.