Being the foodie that I am, I wanted to create wedding favors based on a food theme. I looked through many ideas on Pinterest, researched and priced out options, and finally settled on heart-shaped puzzle cookies to follow our theme.
I bounced the idea off my mom and we decided to bake, frost, and package all the cookies ourselves. This was quite the undertaking when realizing that it's two cookies per person so they get both sides of the puzzle.
I originally bought a cutter online that was 2" X 2.5" when complete--way too small to try to cut out and frost. I eventually found a larger one online that made a nice sized complete cookie.
recipe from my favorite blogger, Ree Drummond, The Pioneer Woman. The hint of orange zest sets these apart from any of the others that we tried.
For the frosting, we experimented with color and flavor and finally settled on white almond frosting with white and silver sprinkles. This is modified based off of many we found online.
Each batch of dough was made separately as we didn't want to double the batch and run into any issues. Then each batch was split in half and flattened into a disc to chill for about an hour. This made rolling the dough out much easier, but also resulted in many, many batches of dough. My mom, having a background in teaching engineering, used two 1/8" dowels to help roll the dough out consistently.
2/3 cup shortening
3/4 cup sugar
1 tsp. orange zest
1/2 tsp vanilla.
4 tsp. milk
2 cups AP flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Cream together shortening, sugar, orange zest and vanilla until fluffy. Add egg and beat until fluffy. Add milk and beat until fluffy. Sift dry ingredients together and add in parts until all combined. Divide dough in half and shape each into a flattened disc and place in a Ziploc bag. Chill for at least two hours or over night.
Roll cookies about 1/8 inch thick. Bake on parchment paper lined cookie sheets at 375° for 7-8 minutes. Let completely cool before frosting.
Outline or border icing
1 1/4 cups powdered sugar
1 1/2 Tbsp. milk
1/3 tsp. almond flavoring
1 1/2 Tbsp. corn syrup
Mix together powdered sugar and milk. Whisk in almond flavoring and corn syrup. Whisk until well blended. (If it is not thick enough to stay on the outer edge of the cookie, add an additional 1-2 T of powdered sugar.
Same as above, but use only 1 cup powdered sugar. If it seems too thin, then add an additional 1 T powdered sugar.
Using plastic bottles (similar to the picnic style for ketchup and mustard) will make the frosting process a bit easier.