(Valentine Cookie)
1/3 cup uncooked oats, quick or old-fashioned
Decoration: 3 1/2 x 2 3/4-inch heart shaped cookie cutter;
Royal icing, pink, yellow, orange, green, and violet paste or gel food color;
5 disposable decorating bags fitted with plain, round writing tips
1 roll refrigerated sugar-cookie dough
PREHEAT OVEN TO 350 DEGREES. HAVE BAKING SHEETS READY.
- Process oats in a blender or food processor until finely ground. Put cookie dough into a medium bowl; add oats and kneed until blended.
- Roll out dough with a lightly floured surface to 1/4 inch thick. Cut out hearts with cutter dipped in flour. Place 2 inches apart on ungreased baking sheets. Reroll and cut scraps.
- Bake 7 to 9 minutes until golden. Remove to wire rack to cool.
Makes 16.
To Decorate:
- For white and each color, put Royal Icing into small bowls or cups.
- Stir in food color (cover airtight when not using).
- Put about half of each into a smaller bowl or paper cup and stir in water, a few drops at a time, until icing is thin enough to spread.
- Spread a thin layer on each cookie. Let icing dry at least 30 minutes before writing messages.
- Spoon unthinned icings into bags fitted with writing tips and pipe a message on each cookie. Let icing dry at least 20 minutes.
TIP: Store iced cookies airtight with waxed paper between layers at cool room temperature for up to 1 week.
