Valentine’s Day Cookies Recipe. The Real Food Academy (2024)

Ingredients

• 2 cups unbleached all-purpose flour plus more for rolling out cookies
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened, 1 stick
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 egg
• Royal Icing (see recipe below)
• Sprinkles

Instructions

1. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat butter, sugar, and vanilla with an electric mixer at medium speed until light and fluffy. Beat in egg until well blended. Add flour mixture and beat on low speed until combined. Divide dough in half and shape into two discs. Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
2. Preheat oven to 350°F. Working with one disc of dough at a time, roll out dough on a floured surface until (1/4-inch) thick and cut out cookies with floured cookie cutters. Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.
3. Bake until just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Store in an airtight container at room temperature.

Royal Icing

Yields 3 cups

Ingredients

• 4 cups confectioners’ sugar, make sure it's sifted
• 3 Tablespoons meringue powder
• 1/3 cup room temperature water
• Plant-Based Food Color Variety Pack by Supernatural (optional)

Instructions for Royal Icing

1. Add confectioners’ sugar, meringue powder, and 1/3 cup of water into the stand mixer. Using the whisk attachment beat the ingredients on high speed for about 2 minutes. The mixture should be able to drip slowly (see note).

NOTE: If the mixture doesn’t drip at all after lifting the whisk attachment, add more liquid. If it drips too fast add more confectioners’ sugar.

Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.

Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.

During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.

Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!

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