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February 10, 2012

Little Lovebug Heart Cookies- Gluten Free of course!

Valentine's Day is next Tuesday and of course I thought it was a perfect reason to bake something SWEET! I have been anxious to use the Sustainable Pantry Sugar cookie mix I have had sitting in the pantry just waiting for the perfect reason to use it! I found these adorable cookies on Pinterest and like all other recipes was determined to make gluten free!


Hope your Lovebug LOVES these little Lovebugs! Enjoy!

Ingredients:

Heart Sugar Cookie: 
Sustainable Pantry Gluten Free Sugar Cookie Mix
1 egg
3/4 cup butter
1 teaspoon gluten free vanilla extract
Heart cookie cutter

Buttercream Frosting:
1/3 cup butter, softened
1/4 cup cream or evaporated milk
1 teaspoon gluten free vanilla extract
1/4 teaspoon salt
4 cups powdered sugar, divided

Decorating:
Wilton's Black Decorating Icing
Wilton's Red Sparkle Gel
Rainbow crystals sprinkles
Sugar Cookie Ingredients
Buttercream Frosting Ingredient
Decorating Ingredients
1. Empty content of mix into bowl. Combine all dry ingredients. Cream 3/4 cup butter until fluffy. Add 1/2 cup of the flour mix and combine. In a separate bowl add egg and vanilla extract together and then add to the butter/flour mixture. Mix dough till it sticks together. 



2. Cover surface of counter with wax paper so that the dough is easier to roll out. Sprinkle gluten free flour on wax surface and rolling pin. Roll out dough and cut with heart shaped cookie cutter. 



3. Bake for 8 to 10 minutes at 375 degrees F. Cookies are down once inserted tooth pick comes out clean. Let cookies set on baking sheet for 5 minutes and then remove to wire rack to cool.

As cookies are cooling you can begin to make the yummy buttercream frosting...

1. Place butter in mixer bowl and beat about 1 minute or until creamy. Add cream, vanilla, salt and 1 cup powdered sugar. Using mixer stir for about 30 seconds. Occasionally stop and scrape the bowl. Mix on medium for 1 1/2 minutes or until well blended. Gradually add remaining 3 cups of powdered sugar and mix until well blended. Add several drops of red food coloring and turn to the highest speed and beat for 1 minute or until smooth. 


2. Decorating:
For LadyBug cookies spread the buttercream frosting evenly leaving the bottom portion of the cookie blank. Spread the black frosting in the triangle portion of the heart cookie. Outline the red frosting area with the red sparkle gel icing. Pour sprinkles onto a plate and dip the red edges of the cookies into the sprinkles. 

YUMMY!



2 comments:

  1. The cookies are adorable, Melissa! Thank you so much for featuring my Sustainable Pantry Sugar Cookie Mix!

    Carina

    ReplyDelete
  2. WOW!!!
    I really love your Elegant Ideas.
    Looks like a yummy and festive treat!
    Thank you.

    ReplyDelete