Is it just me or does time seem to be accelerating with each passing week!?! I think it may have something to do with having a food blog and trying to cover each holiday or special event. I can't believe that Valentine's Day is in only eight days! So many cookie ideas, but so little time! Well, there's always next year, right? :)
Two years ago I made a Box of Chocolates cookie, but the "chocolates" were each a small, separate cookie on top of a big heart cookie. This version is all one cookie, and the "chocolates" are made from royal icing, decorated directly onto the heart cookie. The cookies are 4.25-inches from side-to-side at the widest part, and 4.25-inches at the tallest part from top to bottom.
This design was directly inspired by cookies made by Jen of My Kitchen Addiction, three years ago. Thanks, Jen!
I kind of love them.
I even made some itty-bitty box of chocolate cookies with some extra heart cookies I had in the freezer. They measure only 1.5 inches:)
These cookies were so much fun to make! I used plastic tweezers (for food only) to place the sprinkles on the "chocolates", and I enjoyed the process. I only made a dozen cookies though; it might have been a different story if I had made many dozens!
I like to think of these chocolates as milk chocolate, my favorite. How about you? Do you prefer milk chocolate, dark chocolate, or heaven forbid, no chocolate? ;)
Box of Chocolates Cookie
Americolor Tulip Red soft gel paste
Wilton brown icing color
Wilton decorating tips #3, #2, and PME tip 1.5
1. Roll out sugar cookie dough, Cut out hearts with cutter and place on baking sheets.
2. Bake according to recipe and allow cookies to cool.
3. Prepare royal icing.
4. Divide the royal icing, adding the (tulip) red to some, and the brown to some.
5. Thin the royal icing so that when a thick "ribbon" of it is pulled up with a spoon or knife, it falls back into the bowl and disappears into the royal icing on a count of 5.
(I used this consistency of royal icing for the entire cookie, including outlining and filling.)
6. With the red royal icing and a #3 tip, outline and fill the hearts. Let the cookies dry. (I left them overnight at this point.)
7. With the #2 tip use the brown icing and make the chocolates (don't add icing decorations on top, or borders yet).
8. Add the sprinkles while the brown is still wet (I used the tweezers to apply them).
9. Allow the "chocolates" to dry for an hour or two before adding the brown icing decorations on the tops.
10. With the brown icing and the PME 1.5 tip, add a zigzag type border to resemble a brown candy liner.
11. Lastly, outline the heart again with a #3 tip and red icing to add more dimension to the "box".
P.S. I want to give a shout-out to my daughter-in-law for coming to my rescue and adding a "pin it" button (activated whenever you "hover" over a photo) to my blog! Thanks, Lois!