Heart- and Lip-Shaped Sugar Cookies
Makes about 50, depending on the size of the cookies
Cookies adapted from Martha Stewart
Read the original post here.
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 tablespoons meringue powder
2 cups powdered sugar
assorted food coloring and sprinkles
In a medium bowl combine flour, salt, and baking powder. In a second bowl, cream the butter and sugar with a handheld mixer for 3-5 minutes, until light and fluffy. Add the egg, milk, and vanilla, and mix again. Slowly add the dry ingredients, mixing until combined.
Scoop the dough into plastic wrap and flatten into a disk. Refrigerate for at least 1 hour.
Preheat the oven to 350°F. Roll the dough out on a floured surface, rotating and flipping often so it doesn’t stick. You want it to be about 1/8-inch thick. Cut the dough into desired heart and lip shapes and transfer to a parchment-lined baking sheet. Gather up the scraps and roll them out one more time. Bake the cookies for 8-10 minutes, until just faintly golden. Let rest on sheets for 1 minute, then transfer to racks to cool completely.
When cool, make the icing. Combine the meringue powder with 1/4 cup of water and beat with a handheld mixture until frothy and hold soft peaks. Add the powdered sugar and beat until smooth. Divide into several small bowls and color the icing as you wish. Frost the cookies using a thin offset spatula or a knife, and decorate immediately with sprinkles. Let the icing air dry, then store the cookies in an airtight container.