I have this delusion that I can draw. I look at something and think, “I can totally draw that”. But any time I actually attempt to draw something it looks like I used my feet with my left hand behind my back and my eyes closed. There’s definitely some disconnect between what my brain thinks I am capable of and what my hand can actually produce. I have the same issue with cookie decorating. In my head, I can totally do it. I wish I could decorate gorgeous sugar cookies like some of the amazingly talented cookie decorators out there (Sweet Sugar Belle, The Baked Equation, Bake at 350… just to name a few), but I’ve come to accept that it is just not one of my talents.
I do still love sugar cookies though, especially when they’re soft with just a little crisp around the edges. I made these sugar cookies last Christmas as wreaths (you can find them in my FREE Holiday Cookies eBook here) and decided to try them as hearts. I think they turned out super cute- and best part, no icing needed! Sometimes simple is best.
These Heart-Shaped Sugar Cookie Twists would be perfect for Valentine’s Day! If you’re able to send homemade treats to your kid’s school, these would be a great option. I know my daughter’s teacher would appreciate that they are less mess and less sugar without icing or sprinkles. 🙂
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1/8 tsp red gel food coloring
- In the bowl of a stand mixer, combine shortening, sugar, eggs, and vanilla at medium speed until creamy.
- In a medium bowl, stir together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, and slowly blend together.
- Beat until well combined, scraping the sides of the bowl as necessary.
- Divide the dough in half.
- Add the red food coloring to one half.
- Shape each color of dough into a ball, cover with plastic wrap, and place in the refrigerator to chill at least one hour.
- Preheat over to 400 degrees.
- Line a large baking sheet with parchment paper, set aside.
- Shape 1/2 tbsp - 1 tbsp of red dough into a 6- inch rope.
- Repeat with the plain dough.
- Place ropes side by side and twist together about six times.
- Form twisted ropes into a heart, gently pinching where the two meet.
- Bake for 8-9 minutes, until just golden brown on the bottoms.
- Transfer to wire rack to cool completely.