Deer Heart and Linzer Love Cookies

I love linzer cookies, The delicate buttery cookie sandwiched together with preserves is such a dainty treat and as you can see they are pretty as a picture.

Love is all you need Bowl and Mug from Krasilnikoff

Although it is usual to decorate simply with the cut out shape showing the filling and maybe a dusting of sugar, I have decided to embellish each cookie with simple dots of royal icing adding an ornate touch without overwhelming the treat.

I have also modified my recipe to use hazelnut instead of the original almond lending a warmer, nuttier taste to the cookie which perfectly pairs with the raspberry filling.

The idea for the Deer Heart cookies has been in my head since last Valentines Day, as in truth the Deer Aimee cutter from is one of my favorite cutter ever. But I did find cutting the buttery soft linzer cookie dough a little tougher than when I use my regular vanilla sugar cookie or gingerbread cookie recipe and in the end I made half a simple circle cookie with a heart cut out. I'm not saying it can't be done, but it is a little bit of work removing the dough around the neck section and I can be a little bit lazy sometimes.

As it turns out the simple heart ones were the perfect little bite size, adorable and so much fun to decorate with the little dots of royal icing.

Hazelnut Linzer Cookie Recipe makes around 24 double filled deer cookies or 40 small circle. Circle cutter approx 4cm (1 1/2")

225 g (8oz) unsalted butter room temperature
100g (3 1/2oz) or 1/2 cup sugar * I used caster (superfine) sugar
1 large egg yolk
300g (10 1/2 oz) or 2 cups plain (all purpose) flour
1/2 tsp ground cinnamon
pinch of salt
80g (2 3/4oz) hazelnut meal (ground hazelnut)
Deer Cookie cutter and small plastic heart plunger or circle cookie cutter and medium heart cutter.

Filling - 1/2 cup raspberry jam (jelly)

Decoration - Royal Icing

In the bowl of a stand mixer cream together the sugar and butter at high speed for a couple of minutes until light and creamy. Reduce the speed to medium low and mix in the egg yolk, scraping down the sides as required. Add the flour, hazelnut meal, cinnamon and salt and mix at low speed until combined.

Wrap the dough in plastic wrap and chill in the fridge for 1 to 2 hours until the mixture is firm.

Dust the workbench with flour and generously flour a rolling pin, then roll# out the dough and cut out shapes as desired.

# If you have difficulty rolling out this dough you can roll it out between sheets of baking paper.

To make the Deer Heart cookies, cut out the deer shape and then use a small heart plunger cutter to cut out a heart shape on the back of half the cookies.

To make Linzer Love cookies cut out circle shapes and use a heart fondant cutter to cut out hearts in the middle of half the cookies.

Place the cut cookie dough on baking trays covered in baking paper and chill for 1 hour.

Preheat the oven to 180 C (350 F) and bake the cookies until golden (around 12 - 15 minutes).

Allow the cookies to cool on tray.

Place the raspberry jam (jelly) in a microwave safe bowl and heat at high for 20 - 30 seconds until it starts to bubble. Stir until smooth.

To fill deer cookies place jam (jelly) in a disposable piping bag and pipe onto half of the cookies (the ones without the heart cut outs). Gently press the remaining cookies onto the top using the jam (jelly) to stick the cookie into place.

To fill the heart cookies you can just spoon the jam (jelly) onto the top of half the cookies (without the heart cut outs) and press the other cookies gently onto the top.

To pipe decoration mix up pre-mix royal icing to piping consistency and fill a piping bag with a small round tip (I used 1.5 PME).

Pipe an eye and ear onto the deer cookies and a few small dots around the back/tail area.

With the heart cookies, pipe decorative dots around the heart cut out and edge of cookies.

Optional - To pipe decorative drop swags around the edge of the cookie, press the tip to the edge of the cookie and gently apply pressure to allow a length of icing to fall/drop down, carefully pull the tip around to the point on the cookie you wish the swag to reach whilst still applying the light pressure and press the tip to the cookie so the royal icing attaches to the edge of the cookie. Continue around the cookie until you have completed a full circle. Fill in dots between the swags around the edge of the cookie and then pipe a second smaller circle of dots on the top of the cookie.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Baroque Black Velvet and Cameo Cookies inpired by Kitten D'Amour

I have recently started back working one day a week at my old job from before I had the kids.

I'm really enjoying the work, and they are a lovely bunch of people, but one of the biggest perks is that it's in the city and I get to go shopping at lunch time........without 3 kids running around screaming.

As well behaved as my kids normally are and as much as I adore them, clothes shopping is just not fun with them along. I have lost count of the number of times they have crawled under the change rooms into someone else's stall so in respect of those other shoppers I have mostly given up.

Black bow with cameo, part of cardigan from Kitten D'Amour

But with my new found one day a week freedom I was able to venture into, actually try on and buy a few pieces from the latest clothing collection at Kitten D'Amour. I totally loved them so much I was inspired to make some delicious cookies.

Disclaimer - these cookies are in no way affiliated with Kitten D'Amour - I just really like their packaging and stuck one of my cookies onto the spot where their cute stuff normally rests. Pop over and see the lovely stuff they actually do sell.

Plus I have those gorgeous Cameo molds sitting around that I have not used for about a year, and this seemed like a really good excuse to use them.

I took these along to a BBQ for everyone to try and they were a hit, although as a word of warning everyone's teeth were temporarily turned blue for a minute or too. I used premade black fondant that someone kindly had given me. Normally I try to use less food colour and make my own with chocolate fondant which uses a bit less black colour. Or you could make them in blue and white which would be a bit Tiffanyish and super pretty as well.

Hair fascinator by Kitten D'Amour

Anyhoo before I start on the how to's just a couple of house keeping things.

In case I haven't mentioned it a squillion times I have a book coming out in December which is available through preorder. So every post I'll be having a link to it....... sorry to bore anyone if you've already seen it (and yes I do feel like a tv commercial).




Also I am having stacks of trouble with my blogger account and I might be moving to a new one soon. But I'll give y'all plenty of notice if that's the case.

Baroque and Black Velvet Cameo Cookies

Chocolate cookie dough (click here for recipe)
Black fondant, pink fondant and tiny amount of white fondant
Royal Icing in black and white
Small amount of gold disco dust (like edible glitter) optional
Square cookie cutter with ruffle edge# (mine were 5cm (2") square)
Cameo mold - (mine are aldaval 9003 and 9007 the finished cameos are about 4cm (1 5/8") X 2.7cm(1 1/8"))
icing bags with #1 tip (small round tip)
Small flower ejector
Small rolling pin
small sharp knife
brush and a little water
Cornflour (cornstarch) for dusting

#My square cookie cutters are a set of d.line ones I picked up from Kitchenware Plus, I have noticed them at Robin's as well.
#I picked up my Cameo molds quite a while ago from the UK. I'm not sure where you can purchase them at the moment but on the back of the pack they have an email address aldavalveiners@o2.co.uk

Make up the cookies using the square cookie cutter with ruffled edges and allow to cool.

Work out how many of each type of cookie you will need and make the corresponding amount of decorations. So for example if you are making 18 cookies, half pink and half black, you will need 3 pink cameos, 3 pink bows, 3 black/white cameos, 3 black bows and 6 small flowers.

Use the cameo mold to make up some cameo's. Make sure before you start to pop a little oil/shortening into the mold. I rub a little crisco on, but use what ever you would normally use. Press some fondant that you have kneaded a little to make pliable into the impression in the mold, pressing in well and then use a knife to cut off any excess from the top of the mold so that the back of the cameo will be flat. Pop the mold into the freezer for 30 seconds and then pop the cameo shape out onto some parchment paper until you need to use it. Repeat and make as many as required. I made some in all pink and some with white and black.

Make up some bows using the pink and black fondant, I was really lazy with this bit as I was going to make fondant pearl centers to cover the middles but then I just dolloped some royal icing which didn't work out so good. Use a knife to cut strips of fondant and then fold the edges into the middle to make the top bow section, pop little bits of plastic wrap (Glad wrap) into the loops to help them hold their shape. Cut out more strips to make the ends of the bows look like ribbon hanging down. Use a little bit of water to stick the bits together. Make up a white fondant pearl for the middle and stick it into the center of the bow.

Press out a couple of small flowers using the flower ejector. If you like dust them with a small amount of water and some edible glitter or disco dust and pop a little round dot of fondant into the middle.

Roll out the black fondant onto a cornflour dusted workbench until a couple of mm thick (1/8") and using the cookie cutter cut out fondant shapes. I used the square side but you can just use the ruffled one. Take a knife and cut a few mm (1/8") off each side so the fondant will be a little bit smaller that the finished cookie. Brush a little bit of water onto the cookie and adhere the fondant to the cookie using the rolling pin to press in down. If necessary use the knife to even up the edges. I do this by pressing the fondant back into shape by putting the dull edge of the knife against the cookie and pressing it gently in towards the middle. Just a little to make the edge even. If you are having trouble with the cornflour making the black look all white and dusty you can try using a little white shortening to grease the workbench instead.

Repeat with the pink fondant so that you have some cookies with a black background and some with a pink background.

Mix up some royal icing, it's a good idea to do the black the night before if you have a chance. Get the icing to a consistency that you can pipe with. This is kinda the tricky part, too stiff and it will be peaking with pointy dots, too runny and it will not hold it's shape. So when you are mixing it the consistency should be still quite thick, but if you run your spoon through it drops down after about 10 seconds....yeah ok if like me your not quite that perfect I'll share a little trick and all the perfect cookie pipers please close your eyes and look the other way ;)

Pop the black and the white royal icing into the piping bags with #1 tips. Royal icing dries up really quickly so I use a bit of damp paper towel wrapped around the tips to stop it from drying out in between uses and stick it into an airtight container.

Start by sticking the cameos and the bows into the middles of the cookies with a bit of royal icing. I stuck pink cameos and bows onto the black cookie backgrounds and correspondingly black and white cameos and bows onto the pink background cookies. Pipe little dots all the way around the base of the cameo.

Pipe on the 'necklaces' I practiced on a piece of paper first by drawing a shape the size of the cookie and drawing in three lines to represent the 'strands' and drawing a flower on one of them. Then I piped dots along the strands to work out how many dots might be needed on each strand. Once I was happy with that I just piped them onto the cookie freehand. I piped the top six dots, three on each side and then worked my way down, adhering the flower with a little royal icing.

You can allow the cookies to rest a little and set, or like me just keep on going and risk smudging them. Pipe dots around the edge of the cookies. I used white royal icing on the black fondant background cookies and black royal icing on the pink fondant background cookies. Once again practice on a piece of paper first if you like, I used a #1 tip but if you like you could swap up to a #2, you just need to squeeze a little bit longer with the #1. Pipe dots around the whole edge of the cookie, I made mine correspond with the ruffled edges.

OK now if you didn't quite get the icing perfect and its too stiff and it's a bit 'peaky' pop a small amount of water onto your finger and push the edge of the peak down a little to make the edge look rounded. Make sure your fingers are clean (y'all would be doing that anyway I know) or use clean new gloves and remember just a tiny amount of water or you'll make the icing smudge and with the black it might run onto the pink fondant and you will need to wipe bits off with paper towels and it'll get super messy. If in doubt practice on that bit of paper first.

Once the pink fondant cookies with the black royal icing are set, you can go around and pipe a tiny white dot onto the top of each black royal icing or you can just skip that step, they look good either way.

Snowflake flurry cookie bites - cute mini square Christmas cookies

 
I feel like the supermarkets dragging out the the Christmas decorations half way through the year, but I do have a valid reason.

One of my friends is hosting a Christmas in July celebration and asked me to make some of my white snowflake cookies and snowflake cake pops.

Anyhoo to cut a long story short I had just spied some super cute square cookies here and here I was really feeling the square cookie love.



So I decided to try out some incy wincy little square snowflake cookies in a few simple designs and colours.

I'm a bit of a fan of bite sized cookies. I would rather have 2 or 3 tiny cookies than a large one any day so these are perfect for me.

Equipment and Ingredients

24 mini square chocolate cookies
Ready Rolled Fondant (I used Bakels) or marshmallow fondant
mini square cookie cutter (mine was a plastic one from a d.line set which is straight on one side and ruffled on the other)
ball tool
edible silver balls
non toxic glitter or preferably edible glitter
Edible glue (I made mine up with water and Tylose powder)
Snowflake plunger set

Each set was 12 cookies made using a 3.5cm (1 3/8 inch) square cutter then I covered each cookie with ready rolled fondant rolled out on a benchtop dusted with cornflour (cornstarch) to a couple of mm (1/8inch) thick and adhered to the cookie using a little water and pressing on with the rolling pin.

For the single snowflakes I pressed out a snowflake using the smallest cutter from a snowflake plunger set and adhered it to the fondant covered cookie with a teeny amount of water. Using the small end of a ball tool I made an indent into each corner, brushed the indent with a little edible glue and pressed in an edible silver ball.

For the cropped double snowflakes I cut out two snowflakes using the smallest cutter from the snowflake plunger set for each cookie arranged them like I wanted them to sit on the cookie and using the same square cutter I used for the cookies I pressed down to remove the excess edges, using a sharp knife I evened up the edges and adhered the snowflakes to the fondant covered cookie.

For the large cropped snowflake I used the medium snowflake cutter from the plunger set and using the same technique described above cropped the snowflake. In the opposite corner to the snowflake I used the small end of a ball tool to make an indent, brushed the indent with a little edible glue and pressed in an edible silver ball. I then used a ziplock bag filled with royal icing to pipe 5 dots in a curved around the snowflake.


For the random line cookies I piped 2 lines close together at the bottom, a line at an angle crossing the double lines, a single line near the middle of the cookie and another further up near the top. For the white cookie I sprinkled a little non toxic glitter onto the bottom lines to add some interest.