Do It Yourself Valentine Cookies
Do It Yourself, or DIY, wedding projects allow you to create your own personalized favors and touches that can be applied in any way you can imagine on your special day, for a shower, a party or whenever. All you need are some basic items and a little creativity.
These Do It Yourself Valentine Cookies are straight from Martha Stewart. They are the sweetest way to say "I love you" to everyone special in your life. Here are few ideas on how to wrap them up with love. We also whipped up a custom little napkin and a fun little banner to liven things up a bit! See more clever do-it-yourself wedding projects here.
Photos by Diana Marie Photography
Makes several dozen, depending on cookie size Ingredients
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)
1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3. Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.
A very special thank you to Diana Marie Photography for coming over, along with her super sweet sister who went to culinary school, to help with the baking and shooting of this fun little DIY.