Iced Cupid's Cup Sugar Cookie Hearts
Tea-flecked sugar cookies for a tea-time treat.2 h 30 m 20
- 2-3/4 C flour
- 1 t baking powder
- 1 t salt
- 3/4 C butter, softened
- 1 C granulated sugar
- 2 eggs
- 1 t pure vanilla extract
- zest from 1 organic lemon
- 1 T Cupid's Cup (or use any other tea blend you wish)
- Also needed: heart shaped cookie cutters
- Royal Icing
- 1 egg whites, or more to thin icing
- 2 C organic powdered sugar, or more to thicken icing
- 1 t pure lemon extract
- water, as needed
- food coloring, optional
1. Sift together flour, baking powder, and salt, set aside in a bowl.
2. Beat butter and sugar until creamy. Add eggs, vanilla extract, zest, and Cupid's Cup. Mix until well combined. Gradually add flour mixture, mixing completely. Once it comes together into a ball, wrap dough in plastic wrap and chill dough for at least 2 hours.
3. Roll out between two pieces of parchment paper. Shape them with your cutters, using flour to keep them from sticking.
4. Place on a baking sheet. Bake at 400 degrees F for 9-11 minutes, depending on size of cookies. Cool completely on wire racks. Make the royal icing while the cookies cool.
1. Beat the whites until stiff but not dry. Add sugar, lemon extract, and water, if needed. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. Add food coloring, if using. I used a red made from beets. This icing may be stored in an airtight container in the refrigerator for up to 3 days.
2. Smooth the royal icing over cooled cookies. Let icing set completely before serving.
Original Recipe by Camilla M. Mann