Valentines Sugar Cookies

Valentines Sugar Cookies

1. Sift the flour, baking powder and salt into a bowl. Set aside. 
2. Into another clean bowl, using a mixer, beat the butter and sugar until light and creamy. Add the egg, Heilala Pure Vanilla extract and Flavored Vanilla Extract if using. Beat until well combined. 
3. Add the dry ingredients to the wet ingredients and mix until combined. The dough will be soft. If it seems too soft and sticky for rolling add 1 Tablespoon of flour. 
4. Divide the dough into 2 equal parts. Roll out each piece on a floured, baking paper sheet with a lightly floured rolling pin until the dough is ¼ inch. 
5. Lightly dust the rolled dough with flour. Place a piece of baking paper on top to prevent sticking. Place the 2nd rolled out piece on top. Cover with plastic wrap or aluminum foil and refrigerate for 1-2 hours. 
6. Pre-heat oven to 177°C.
7. Line 2-3 large baking sheets with baking paper. 
8. Remove the top layer of cookie dough from the refrigerator. Using a heart shaped cookie cutter cut the dough into shapes. Re-roll any off-cuts and repeat until all the dough is used. Repeat the same with the second layer of dough. 
9. Arrange the cookies on the baking paper 7.5cm apart. Bake for 12 minutes or until lightly browned around the edges. Allow cookies to cool completely before decorating.

Easy Glaze Icing

1. Using a fork, stir the sugar, vanilla, vanilla syrup and 4 Tablespoons of water together in a medium bowl. It will be very thick and difficult to stir. Using a whisk, whisk in ½ Tablespoon of water. Lift the whisk and let the icing drizzle into the bowl, a ribbon of icing should hold shape for a few seconds before melting back into the icing.  If it is too thick, whisk in another ½ Tablespoon of water until you reach the required consistency.
2. Divide your icing into separate bowls if you are planning to use different colors. When tinting use 1-2 drops at a time until your desired color is reached. The color will darken as the icing dries.
3. Spoon the icing into piping bags fitted with a #4 Wilton Piping tip. Decorate your cookies starting with an outline of the cookie and filling in the middle.  Decorate with sprinkles or cachous as desired.