Kendra Scott’s Insta-Worthy Galentine’s Day Cookies

KendraScott-InstaWorthy-ValentinesCookies

Love at first sight? Try love at first bite. This Galentine’s Day, grab your besties and whip up some sweet treats guaranteed to spark all the heart eyes.

Vanilla & Lavender Shortbread Cookies

Recipe adapted from The Glitter Guide

Best For: Something as easy as it is Insta-worthy

1. First heat your oven to 350°. Use an electric mixer to beat butter, ¾ cup of your powdered sugar, vanilla, and lemon juice together until combined.

2. Stir in flour by hand, adding in melted butter or water if your mix is too dry and crumbly.

3. Roll out your dough on a floured surface until it’s ½ an inch thick, then use a cookie cutter to cut to your desired shape.

4. Place your cookies on a cookie sheet and put them in the freezer for 10 minutes to help them keep their shape while baking.

5. Bake your cookies for 14-16 minutes (or until they’re just barely golden brown), then place them on a wire rack to cool.

6. While your cookies are cooling, you can start on the glaze!

7. Put the rest of your powdered sugar (2 cups) into a bowl and slowly whisk in milk. If your glaze isn’t thick enough, add more milk.

8. Add in drops of food coloring until it reaches its desired effect.

9. Either immediately frost your cookies with a butter knife and sprinkle edible dried lavender on top, or if you’re not ready yet, place the glaze in the fridge with plastic wrap touching the glaze on top.

Spiced Brown Butter Linzer Cookies

Recipe from Bon Appetit

Best For: Great British Baking Show wannabes

Cook butter in a large saucepan over medium heat, stirring often until butter foams and browns (about 5-8 minutes). Scrape into a large bowl and let it cool.

1. While butter cools, whisk salt, baking powder, cardamom, cloves, pepper, and 3¾ cups flour together in a medium bowl.

2. Add granulated sugar and lemon zest to butter, then scrape in vanilla seeds and discard pod. Use an electric mixer on medium-high to beat until light and fluffy (about five minutes).

3. Beat in egg, then yolks, and then reduce speed to low and add dry ingredients in three batches.

4. Turn out dough onto a flat surface and knead until there’s no more dry spots. Divide dough in half and form into ¾" thick disks. Wrap them in plastic and chill until firm (about two hours).

5. Place racks in the upper and lower thirds of your oven, then preheat to 350°. Let one disk of dough sit out at room temperature until slightly softened (about five minutes).

Roll it out on lightly floured sheet of parchment paper, shifting in on the sheet often and dusting with more flour to keep it from sticking. Continue until the dough is about ⅛" thick.

6. Cut the dough into your desired shapes, then transfer onto parchment lined baking sheets ½" apart. Gather the scraps, reroll, and cut out even more shapes before repeating with the remaining disk of dough.

7. Using a smaller cutter, punch out cutouts in half the cookies. Chill them for 15 minutes, then bake, rotating sheets halfway through, until golden brown along the edges (about 10-12 minutes). Cool on baking sheets.

8. Dust the cutout cookies with powdered sugar. After stirring jelly to smooth, turn remaining cookies over and each with ¾ teaspoons of jelly before topping with powdered cookies. Let sit while jam sets (about 15-20 minutes).