I couldn’t let Valentine’s Day pass without attempting some more cookie decorating. I almost gave up on the idea, especially when I realized how busy my weekend was going to be. But once I saw the chocolate cookies decorated for Valentine’s Day on Annies-Eats, I knew I needed to try some of my own.
I used the same cookie recipe as Annie, which comes from Martha Stewart. The cookies are chocolately and soft and perfect for decorating. I used my favorite icing recipe (from Amanda at I Am Baker) and experimented with some new techniques to get the designs you see in the pictures. I still clearly need to work on piping a border on circular cookies – mine end up looking more like ovals, but I was happy with the way the hearts turned out. The process gets easier each time I do it, and it really is a lot of fun.
Mike loved the chocolatey cookies and hung around watching me decorate, waiting for me to give the ok that he could eat the decorating rejects.
Chocolate Sugar Cookies
¾ cup all-purpose flour
1/3 cup Dutch process cocoa powder
Pinch of salt
6 tbsp. unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 large egg
½ tsp. vanilla extract
Whisk together the four, cocoa poweder and salt in a small bowl. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low, add the dry ingredients and mix just until incorporated. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
Preheat the oven to 325 and line a baking sheet with parchment paper. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Cut out desired shapes and place on the prepared baking sheet. Bake 10-12 minutes, or until just set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.