Ready to unleash your artistic side this Valentine’s Day? Even if you’re just remotely creative, you can impress your family and friends with these to-die-for heart-shaped brownie cutout cookies.
The usual decorated sugar cookie is so dull when you can go all out with a scrumptious brownie cookie that beautifully contrasts the bright white, red and pink of homemade royal icing. Let the baking and decorating begin!
The brownie cookies boast big chocolate flavor with a welcome hint of espresso and almond flavor. You’ll need to plan ahead: The cookie dough needs to chill for at least an hour before you can roll it out and cut it into hearts. On that note, you can make cookie dough and keep it refrigerated, well-wrapped, for up to five days before baking.
Royal icing
Though royal icing magically transforms plain cookies into edible works of art, it is quite easy to make. Royal icing is just a mixture of meringue powder, confectioners’ sugar, water, flavoring and color. You can find meringue powder in the cake-decorating section of many supermarkets and craft stores. We flavored our royal icing with almond extract, but you can substitute vanilla or peppermint for a tasty change. (Beware that the red and pink food colors can stain clothing.)
Once your cookies are baked and cooled, let your Valentine’s Day decorating talent shine. Outline your heart-shaped cookies with royal icing, then fill in the outline with more royal icing. You can stop here for a simplistic look. If you want to do something more creative, allow the base layer to dry, then add raised details such as zigzags, curls, miniature hearts, words or any other love-inspired designs you desire.
Finished cookies require several hours to dry completely before you can serve them. Once you bring them to the table, though, all the accolades you get for your professional-looking Valentine’s Day cookies will make the time and effort you spent on them well worth it.
Baker’s note: The type of cocoa powder you choose will affect the look and taste of your brownie cookies. Cocoa powder comes in two varieties: natural and Dutch process. Natural cocoa powder has a lighter color and a sharp, slightly astringent chocolate flavor. It is used most often in recipes that contain baking soda, because it is naturally acidic. Dutch-process cocoa powder, also called “alkalized” or “European-style,” is washed in a potassium carbonate solution that neutralizes the acidity of the cocoa. The result is a distinctly dark color and smoother chocolate flavor. Dutch-process cocoa is used in recipes that contain baking powder. Natural and Dutch-process cocoa work equally well in this brownie cookie recipe.
Courses Desserts
3 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon salt2/3 cup unsweetened cocoa powder1/2 teaspoon espresso powder1 cup (2 sticks) unsalted butter, room temperature1 1/2 cups sugar2 eggs1 1/2 teaspoons almond extract
Ingredients for Royal Icing:
4 tablespoons meringue powder1 pound (4 cups) confectioners’ sugar1/2 cup of water, minus 1 teaspoon1/4 teaspoon almond extractRed and Pink food coloring
Directions for Royal Icing:
