Sweet Surprises Valentine’s Day Is The Perfect Time To Make Something Special For Those You Care About

Valentine’s Day has always been a special holiday for me. When I was a young girl, I started planning the cards and gifts I would give my friends weeks in advance.

Each year, my mother baked a heart-shaped cake with pink buttercream for us all to enjoy, and I remember making heart-shaped cookies and decorating them with icing messages, cupids and arrows.

Like so many holidays, Valentine’s Day has become commercial, but it doesn’t have to be. We should all welcome the opportunity to show our appreciation for the people we love by doing or making something special for them.

These homemade cookies, like the ones I used to make, are the perfect way to do just that. All the supplies you need are available at the supermarket or a baking-supply store. The decorating techniques can be used to make elaborate or simple designs, making this a great project to do with children.

The cookies

Gingerbread, chocolate and sugar cookies all work beautifully. Use the flavor you like best, keeping in mind that the color of the dough will be the backdrop for your design.

Heart-shaped cookies are appropriate for Valentine’s Day, but that’s not the only option. Any favorite shapes, such as animals, letters or stars, can be customized for the holiday.

I like to use oversize cookie cutters - they allow more room for decorating, and a huge cookie is an impressive, unusual present. But you do need to be careful when working with the dough: As you cut the cookies out, use two spatulas to transfer them from your work surface to the baking sheet.

(If you have trouble finding large cutters, handmade copper cutters in generous dimensions - almost 8 inches each - are available in unique shapes from Martha By Mail; call (800) 950-7130 for more information.)

Bake cookies and let them cool before you decorate them.

Sugaring

This simple technique can be used to make a plaid pattern, stripes, borders or other designs.

Sugar crystals, available in baking-supply stores, come in a variety of sizes - experiment with them for different results.

To tint the sugar, start by placing some in a small bowl. Dip a toothpick into powdered food color and dab it into the sugar; start with a little and add more as needed.

Blend colors to achieve the shade you want. Whisk together two egg whites, or use powdered whites (according to package instructions) if you’re concerned about consuming raw eggs. Dip a goodquality new paintbrush or a pastry brush into the egg white and paint the design onto a cookie.

Sprinkle sugar generously over the egg white and let stand for about 30 minutes to dry. Then shake or gently brush off any stray sugar. For plaids, complete all the stripes in one direction first, let dry, then make stripes in the opposite direction, painting the egg white right over the first stripes.

Icing Royal

Royal icing is easy to make and work with; it dries hard, making it ideal for decorations.

Use liquid or paste food colors to tint the icing, or leave it white. Pipe the icing using a pastry bag fitted with a small round tip (1, 1.5 or 2) onto the cookies freehand, or outline an area and fill it in. Write initials or names, make dots, stripes or squiggles, or an intricate pattern.

Try using more than one color on a cookie. If you’ve made animal cookies, fill in their faces, fur or feathers. Don’t apply icing too close to the edge of the cookies; it may spread.

Let the cookies dry overnight, so the icing hardens completely.

Flocking

Named for fabrics with a raised pattern, this technique involves both sugar and royal icing. Tint them as described above. Then pipe icing onto the cookies, and spoon sugar over the wet icing. Let dry for about 30 minutes, shake off the extra sugar, and let dry overnight.

Giving

These cookies don’t need elaborate wrapping or packaging. Here are a few simple ideas. Look for cellophane bags at craft stores - the clear bags show off the cookie while protecting it. Place one cookie in each bag, cinch the top and tie with ribbon, cord, rickrack or any pretty string.

To add a gift tag, make a hole in the cookie close to the edge using a tiny cookie cutter before you bake the cookie, or use a skewer to make a small hole as soon as it comes out of the oven. String ribbon or cord through the hole and tie on a handmade tag.

MEMO: This sidebar appeared with the story: Sugar Cookies

4 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 pound (2 sticks) unsalted butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and zest of 2 lemons

In a large bowl, sift together flour, salt and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. Heat oven to 325 degrees. On a floured surface, roll dough to -inch-thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until edges just start to brown. Cool on wire racks; decorate as desired. Makes about 16 large cookies.

Royal Icing

2 large egg whites 1 pound confectioners’ sugar

Using an electric mixer on low speed, beat the egg whites, 2 teaspoons water, and confectioners’ sugar for about 10 minutes. If the icing is too thick, add an additional teaspoon of water; if the icing is too thin, continue beating it for 2 to 3 minutes to achieve a thicker consistency. Note: Raw eggs should not be used in food that is prepared for pregnant women, babies, young children or anyone whose health is compromised. Five tablespoons meringue powder, with a scant cup water, may be substituted for the egg whites. Makes about 2 cups.

The following fields overflowed: CREDIT = Martha Stewart New York Times Syndicate