VALENTINE COOKIE BOUQUETS RECIPES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.

Steps:

• Beat butter and sugars in large bowl with mixer until light and fluffy, about 3 minutes. Beat in egg until blended; add vanilla, baking powder, cardamom and salt. Gradually add flour and beat until just smooth. Shape dough into a disc; cover with plastic wrap and refrigerate 1 hour. Heat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick foil. Roll out dough between 2 sheets parchment or wax paper to 3/8-in. thickness. Cut out 8 hearts with cookie cutter. Transfer 4 hearts to each prepared baking sheet with small spatula. Insert the point of a skewer (by gently twirling it between your thumb and index finger) about 2 1/2 in. into dough through pointed tip of each heart. Gather and refrigerate dough scraps. Bake 12 to 14 minutes, until cookies are golden brown at edges. Cool on sheet on wire rack 5 minutes; transfer to rack and cool completely. Roll, cut and bake remaining hearts as directed above. Divide decorating icing into 3 bowls. Tint one bowl red and one pink; leave one white. Transfer half of each color batch to separate pastry bags fitted with plain writing tips; refrigerate pastry bags. Thin the remaining icing with a few tsp water to the consistency of slightly whipped cream. Spread thinned icing over hearts; let dry completely. Outline hearts and decorate with patterns using the thick icing in pastry bags. Let designs dry completely. To assemble: Fill glasses or vases with foam blocks cut to fit. Pour in sugar between glass and foam to cover. Trim skewers to varying lengths and insert into foam (space the cookies evenly so they're balanced to prevent tipping). Plan ahead: You can bake and decorate cookies up to 4 days ahead. Store covered at room temperature. Beat 1 lb confectioners' sugar and 1/4 cup Just Whites (powdered egg whites, found in your store's baking section) in large bowl with mixer on low speed to blend. Beat in 1/3 cup water. Increase speed to high; beat 5 minutes or until icing is very thick and white. Makes 2 1/2 cups.