In a world full of acronyms, texts and social media ~ why not carry over the daily dose of media into our kitchens?! (sarcasm) While I am a firm believer in detoxing from all things digital conversation candies have been a traditional treat on Valentine’s Day for as long as I can remember and while I do enjoy my sanity in silence and no social media I also love nothing more than mixing the new with the old: taking a new spin on conversation candies give baking these conversation heart cookies a whirl and customize the messages to your liking!
1 recipe Classic Sugar Cookies
1 recipe Royal Icing
Heart-shaped cookie cutters
Gel paste food coloring: white, pink, orange, yellow, purple, and green
Icing tip: #2 (or #3)
Squeeze bottles, such as used for candy making
Red food coloring pen
Start by baking the cookies and letting them cool to room temperature. While the cookies are cooling, you can make the Royal Icing. Divide the icing into bowls and tint using the gel paste coloring. Press plastic wrap down onto the icing to prevent crusting.
Spoon some of each color icing into piping bags fitted with #2 tips. Outline each cookie.
Thin the remaining icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You’ll want to drop a “ribbon” of icing back into the bowl and have it disappear in a count of “one thousand one, one thousand two.” Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a spatula to pop any air bubbles that might have formed. Pour into squeeze bottles.
Fill in the outlines with the thinned icing, using a toothpick to guide to edges and pop large air bubbles.
Let the iced cookies dry uncovered for 6-8 hours, or overnight.