Wild Valentine Cookies

Supplies used:
scalloped heart cookie cutter
heart cookie cutter
lips cookie cutter
white rolled fondant
red rolled fondant
black rolled fondant
red food color
red food color marker
heart patchwork cutter set
tip #1.5
bone modeling tool
zebra edible frosting sheet
Icing required: Prepare royal icing in red and white.

Instructions:
Black Heart: Cut black rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut red rolled fondant using heart patchwork cutter. Attach with piping gel. Pipe along the edge of the black cut piece with white royal icing using tip #1.5. Pipe along the edge of the red patchwork cut piece with white royal icing using tip #1.5. Pipe small red dots with red royal icing using tip #1.5.
Zebra Heart: Add zebra pattern to white rolled fondant. Cut patterned rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut red rolled fondant using heart patchwork cutter. Attach with piping gel.
Red Lips: Cut red rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentation separating the lips using a bone modeling tool.
White and red lips: Cut white rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Allow to harden completely. Hand draw the lip marks using a red food color marker.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Marbled Valentine Cookies

Supplies used:
various heart cookie cutters
“L” cookie cutter
“O” cookie cutter
“V” cookie cutter
“E” cookie cutter
red food color
pink food color
Icing required: Prepare run sugar icing in the following colors: white, red, pink.

Instructions:
Outline and fill the cookies with desired colors of run sugar. Immediately after outlining and filling, add contrasting colors and marbleize designs. Allow the icing to set completely. Add fine dots around the edges of some of the cookies.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

SWAK Cookies

SWAK Cookies

• lip cookie cutter
• rectangular cookie cutter
• royal icing
• red food color
• black food color
• parchment bags
• jumbo heart confetti

Cut lip and rectangle shapes out of cookie dough and bake per recipe directions. Once completely cool, use parchment bag filled with black run sugar icing to outline the cookies. Fill-in cookies with red or white run sugar icing. Attach jumbo hearts to envelopes with a dot of icing.

 

LOVE Cookies

LOVE Cookies

• letter cookie cutters
• heart cookie cutters
• white fondant
• pink fondant
• red fondant
• Valentine edible image sheets
• piping gel

To make cookies with the edible sheets, cut pieces of image large enough to accommodate desired size cookie cutter . Roll out fondant and brush lightly with piping gel. Lay image on top of rolled out fondant and lightly rub finger over image to smooth. Use cookie cutter to cut fondant (with edible image on top) and lay on top of cookie with piping gel. Using block letter cutter, cut letters out of fondant and place on top of fondant with piping gel.

Cupid Valentine Cookies

Cupid Valentine Cookies

•     heart shaped cookies
•     red, pink and white rolled fondant
•     valentine sugar lay-ons
•     red food marker
•     pink royal icing
•     buttercream icing

Roll out rolled fondant. Place swirl texture mat on top of fondant and roll over once with rolling pin. Remove texture mat and cut out heart shape using same cutter that was used when baking the cookies. Repeat with other colors of fondant and cookie cutter shapes. Attach fondant pieces to cookie by spreading a thin layer of buttercream on cookie. Attach royal icing layons and hearts with small dot of royal icing. Pipe small dots of royal icing around border of some cookies. Use red food marker to draw outline over “Love” and around scroll border.

Live Laugh Love Cookies

Live Laugh Love Cookies

•     heart shaped cookies
•     rolled fondant
•     blue coloring
•     brown coloring
•     buttercream icing
•     funky letter cutters
•     whimsy swirl texture sheet

Roll out fondant and place texture sheet on top. Roll over once with rolling pin and remove sheet. Cut out heart using the same cutter used for baking the cookies. Attach to cookie using a thin layer of buttercream. Put small amount of colored buttercream in pastry cone with small hole cut in end and pipe small dots around the edge of cookie. Roll fondant very thin and cut with funky letter cutters. Allow letters to dry slightly and attach with small dots of buttercream.

Pink and Red Valentine Cookies

Pink and Red Valentine Cookies

•     red fondant
•     pink fondant
•     red royal icing
•     pink royal icing
•     parchment cone or a pastry bag with a #1 tip
•     4mm red sugar pearls

Baroque heart: Lightly spray raised side of the baroque heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in all the recessed details.

Quilted heart: Lightly spray quilted heart mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use a small dot of buttercream to attach a 4mm red pearl at each intersection in the quilting.

“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe small triple dots randomly inside raised border.

Pink and Red Hearts with Flowers

Pink and Red Hearts with Flowers

•     heart cookie cutter texture set
•     red fondant
•     pink fondant
•     red royal icing
•     pink royal icing
•     parchment cone or a pastry bag with a #1 tip
•     pearl spray
•     small flower blossom plunger cutter

Baroque heart: Lightly spray baroque heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use pink royal icing to pipe a small ball border around the edge of the cookie. Roll pink fondant very thin and cut out several small flower blossoms. Make centers for the flowers with red, thinned, royal icing. Attach randomly to cookie with royal icing. Spray with pearl spray.

Quilted heart: Lightly spray quilted heart mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe small hearts at each intersection in the quilting. Spray with pearl spray.

“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Spray with pearl spray.

Pastel Heart Cookies

Pastel Heart Cookies

•     heart cookie cutter texture set
•     orange fondant
•     pink fondant
•     yellow fondant
•     white royal icing
•     3mm ivory pearls
•     parchment cone or a pastry bag with a #1 tip
•     pearl spray

Baroque heart: Lightly spray baroque heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Spray with pearl spray.

Quilted heart: Lightly spray quilted heart mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use a small dot of royal icing to attach a 3mm pearl at each quilting intersection. Spray with pearl spray.

“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Spray with pearl spray.

Black and White Heart Cookies

Black and White Heart Cookies

•     heart cookie cutter texture set
•     white fondant
•     black fondant
•     white royal icing
•     black royal icing
•     parchment cone or a pastry bag with a #1 tip

Baroque heart: Lightly spray baroque heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use black royal icing, thinned with a bit of water, to pipe a small scroll and dot border.

Quilted heart: Lightly spray quilted heart mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use black royal icing, thinned with a bit of water, to pipe a border of small dots inside every other square and a large dot inside the opposite squares.

“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll black fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use white royal icing, thinned with a bit of water, to pipe over the printed “Love” and the raised scroll border. Add dots around the outside edge of the scroll and triple dots randomly inside the border.