Love Heart Cookie Puzzle Recipes

Steps:

• Roll out sugar-cookie dough to 1/4 inch thick on floured parchment paper; trim into a rectangle. Slide onto a baking sheet and bake at 350 degrees F until golden, about 12 minutes. While the cookie is still warm, cut into quarters with a paring knife, then cut each quarter into puzzle pieces. Cool completely before separating. To decorate, mix 1/2 cup confectioners' sugar with 1 to 2 tablespoons water; brush on the cookies and sprinkle with colored sugar.

Steps:

• 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.
• 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.
• Heat oven to 350 degrees with two racks centered. 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.
• 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.

Steps:

• In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
• Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
• Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
• Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.