Moulded Sugar Cookies for Valentine’s Day

The kids will need something special for their lunches the day their school celebrates Valentine’s Day.  For Christmas, a friend gave me a Wilton baking tray for moulded heart sugar cookies.  This is just the excuse I need to try something new.  I have never made moulded cookies before, but I’ve always wanted to try them.  I have seen a mould that you use with shortbread to make a large cookie–that tempts me too!

The mould makes a dozen heart shaped cookies with different top shapes.  I found some easier than others for getting the cookies out easily.  I finally only used the shape that is almost flat as it was difficult to get the smaller shapes to release easily and cleanly.  Like any other skill, this will take a bit of practice before it comes naturally to me.  However, they taste just great!  I had the cookies baked and cooled so the kids could help me decorate them.  I bought some gluten-free jelly hearts to help with the decorating.  The candy were rather thick so I decided to slice them in half crosswise so they looked better on the iced cookies. I just used a white buttercream icing for these cookies.

I adapted the recipe that came with the pan.  They tasted sweet and crisp.  All-in-all they worked well. I hope you will bake some gluten-free Valentine’s Day cookies for your kids too!

Moulded Sugar Cookies for Valentine's Day
 
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Ingredients
  • 1 cup butter, softened (2 sticks)
  • 1½ cups granulated sugar
  • 1 egg
  • 1½ teaspoons clear vanilla (regular vanilla will darken the cookies)
  • ½ teaspoon almond extract
  • 2¾ cups Baking Free™ gluten-free All Purpose Flour
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Spray cavities on the pan with baking spray.
  2. In a bowl for stand mixer, beat sugar and butter together until well blended. Beat in egg and flavorings.
  3. Combine flour and salt in separate bowl. Gradually add flour mixture to butter mixture. Beat until well blended.
  4. Press dough into shaped cavities. Each should be about ⅔ full. I found about a generous tablespoon worked.
  5. Bake 10-12 minutes or until light brown on edges. Cool in pan 10 minutes. Turn pan over and lightly tap to remove cookies. Cool completely on baking rack. Repeat with remaining dough.
  6. Makes about 7 dozen cookies

 

 

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