Valentine Owls PDF Print
Wednesday, 06 February 2013 14:43
Hi! It's Georganne from LilaLoa again. I know... it's been awhile. That's okay though, right? I mean, it's not like we're practically strangers only connected by some huge, giant, inter-webby thing. We can still be friends and pick up our oddly anonymous relationship right where we left off, can't we? Well, very nearly where we left off. That was Halloween. And I'm kind of over it. I'd rather just move on to the next holiday.... Valentine's Day.

You know what I love about Valentine's Day? The color red. It's my favorite color and flavor. My husband says that red is not a flavor, but I'm pretty sure that it is because all of my favorite foods are red or cheese. One of the two. They are basically interchangeable to me. Except, of course on cookies. Because cheese cookies would be weird. And not at all desirable. Not like these cookies. These cookies are completely desirable and you should make some.


You can get all the cutters you need here:

Did you know that you can also get Americolor Gel Food Coloring HERE, and Wilton tips HERE? It's true. I've seen it with my own eyes. They even have avocado. (And who doesn't love a good avocado icing?)

Owl Cookie


Let's make these owls first.


1. Using a #3 tip and red icing, pipe thin a heart in the center of the owl. If it helps, you can draw it on first with a food color marker. Let it dry for a couple of hours or longer.

2. Fill in the rest of the body with gray icing and a #3 tip. Let dry overnight.

3. Add some blue wings with blue icing and a #3 tip. Just follow along the side edges and swirl in somewhere near the bottom. Add some white eyeballs with white icing and a #3 tip as well. I wanted them to ever so slightly touch when they dried, so I actually piped them a little bit further apart and they connected as they settled over about 30 seconds. Allow the wings and the eyes to dry for an hour.

4. Using black icing and a #1 tip, add some dots to the eyes, and little legs on the bottom. Use red icing and a #3 tip for the beak. I just piped a dot between the eyes, and then pulled the tip away and towards the bottom of the cookie to create the pointed edge. Finally, using stiff white icing and a #1 tip, add the accent lines and dots on the heart.


Folk Heart Cookie


These are actually the easiest cookies that you could possibly make. You could make dozens of them in less than 10 minutes. You know, once they are baked and all.


1. Baking these is actually the only tricky part. Cut out a bunch of the larger hearts first. Put them on your baking sheet and THEN cut out the middle part. That way the cookies won't get all wonky when you move them to the tray. Bake as usual.

2. Using a #3 tip and blue icing, flood the entire cookie surface. It doesn't have to be perfect.

3. Use a spoon to cover the cookie with blue sanding sugar. Let it dry for 30 minutes.

4. Shake off excess sugar. Use a pastry brush if necessary.

Heart in Heart Cookie


I saved my favorite for very last. These are surprisingly simple as well, but such a great way to dress up a heart cookie!


1. Cut out some cookies using the heart in heart cutter. Bake them. Eat one. (Just to make sure it's good, you know? Quality control is a real thing my friends.)

2. Flood the surface with gray icing and let it dry overnight.

3. Using a #3 tip and stiff white icing, pipe some scallops around the edge of the heart. Start with just a few scallops at a time.

4. Dip a stiff square brush into water and gently blot on a paper towel. You want the brush to be damp, but not dripping. Holding it perpendicular to the cookie, draw through the scallops from the outside edge to the center of the heart. Pipe some more scallops, use your brush some more.... until you make it all the way back to the top of the heart. That's it!



Please say you'll try some of these designs! Then come show them off at The Cookie Cutter Company's Facebook Page, or come tell me all about them at LilaLoa! Or just stop by to chat. Either way... Happy Valentine's Day!!
Last Updated on Friday, 08 February 2013 08:42