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COOKING AND EATING MY WAY THROUGH PORTLAND, ONE SEASONAL AND LOCAL INGREDIENT AT A TIME

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Portlandivore

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February 14, 2013 Portlandivore

Valentine’s Day Sugar Cookies

I used this recipe for the cookie, and while I reallllly wanted to try her frosting recipe as well because I don’t like royal icing so much, I needed an icing that would harden up enough so I could stack the cookies without them getting stuck together (since I didn’t feel like walking a mile to my Spanish conversation class carrying a sheet pan of cookies all in a single layer). So, I compromised and used a recipe for royal icing but added a whole block of cream cheese and replaced some of the water with lemon and vanilla extracts. I was fairly happy with the results, because I had a soft, chewy cookie and a not-to-sickly-sweet-doesn’t-just-taste-like-an-entire-bag-of-powdered-sugar icing that while a little soft, was still okay for lightly layering them together in a ziploc bag and carrying them to my class.  So I used this recipe for the icing, but I made the below adjustments and I did not thin it out to ‘flood’ the cookies since I wanted a thicker consistency (so follow up until step 8. I outlined the cookies and then spread icing over the cookie with a small offset spatula.)

16 oz powdered sugar

3 Tbsp meringue powder (powdered egg whites)

4 Tbsp water

1 Tbsp vanilla extract

1 tsp lemon extract (or however much you prefer to make it tasty)

1 (8 oz) block cream cheese, softened to room temperature

Combine all of the ingredients, except the cream cheese, in the bowl of a stand mixer and mix on low speed until thick and glossy, about 5 minutes. Beat in the cream cheese until thoroughly incorporated. Divide up the icing into different bowls and add gel food coloring to get the desired colors.  

Tags food, foodie, portland, oregon, cooking, valentine's day, sugar cookies, baking
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