Valentine's Day Cookies from Reynolds® Kitchens

These pretty Valentine's Day cookies can be decorated in so many ways--icing, sugar crystals, piped messages. A sweet little treat for that special someone.

• Calories: 186 Calories

Ingredients

• ⅔ cup all-purpose flour
• 6 tablespoons water
• 1 dash red food coloring
• 1 sheet Reynolds® Parchment Paper
• 1 (16.5 ounce) package refrigerated sugar cookie dough
• 1 (16 ounce) box confectioners' sugar
• 3 tablespoons meringue powder (powdered egg whites)
• 1 teaspoon flavoring extract
• 1 teaspoon Food coloring
• 1 tablespoon Red and pink sugar crystals
• 1 tablespoon White nonpareils

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line cookie sheets with Reynolds® Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets. Knead flour into sugar cookie dough until well blended. Roll out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using Valentine cookie cutters, cut out cookies; place on parchment-lined cookie sheets.

Step 3

Bake 7 to 12 minutes, depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire racks to cool completely.

Step 4

Icing and Decorating: Beat powdered sugar, meringue powder, water and extract in a large bowl, with an electric mixer, on high speed until smooth and thick, about 1 minute.

Step 5

Divide icing into 3 small bowls. Leave one bowl of icing white. Stir food coloring in remaining 2 bowls to make pink and red icing of desired color. Cover icing tightly when not in use, icing dries quickly.

Step 6

Pipe outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or, place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing.