Share these feminist Valentine's Day cookies with your woke besties for Galentine's Day


Do you remember Sweethearts? They are the different-colored candy hearts that always had cute messages written on them. You couldn’t bite into half of them because they were hard as a rock, but you always hoped someone gave you some anyway so you could see what secret message the sweet treat had in store for you.

These adorable sugar cookies are inspired by Sweethearts, but they have a fun feminist twist to them. After all, since Parks and Recreation‘s incredible invention of Galentine’s Day, we’re all about a holiday celebrating your BFFs and gal pals. This February 13th, have your besties over, bake some amazing feminist cookies and plan your 2018 world takeovers. Watch the video and follow the recipe to treat yo’self, as Tom and Donna would say.

Feminist Valentine’s Day Cookies

Makes 12 (serving size: 1 cookie)
Active 1 hour Total 3 hours

1 cup (8 oz.) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tsp. vanilla extract
2 1/4 cups (about 9 5/8 oz.) all-purpose flour
1/4 tsp. kosher salt
8 cups powdered sugar
1/2 cup meringue powder
1 cup water
Red food coloring gel
Purple food coloring gel
Pink food coloring gel
Gold food coloring gel

1. Prepare the Cookies: Preheat oven to 350°F. Beat butter and sugar together with an electric mixer on medium speed until fluffy, about 1 minute. Add egg and vanilla, and beat on medium speed until well-incorporated, about 1 minute. Add flour and salt, and beat on “stir” speed until fully combined, about 1 minute. Divide dough in half, and wrap each half in plastic wrap, forming a disk. Chill about 15 minutes.
2. Roll dough, 1 disk at a time, on a floured surface to about 1/8-inch thickness. Using a 3-inch heart shaped cookie cutter, cut out 12 cookies; place on a baking sheet. Bake in preheated oven until edges are lightly browned, 9 to 11 minutes. Let cool 5 minutes on baking sheet before transferring to a wire rack to cool completely, about 20 minutes.
3. Prepare the Icing: Combine powdered sugar and meringue powder in a large bowl. Gradually stir in water, starting with 1/2 cup and adding 1 tablespoon at time until desired consistency is reached, stirring constantly, until smooth. Divide icing among 4 bowls, and add 1 drop color into each bowl (1 color per bowl); stir until smooth and fully incorporated. Spoon 1 color into a small piping bag or zip-top bag. Pipe out a border along edges of each cookie in each desired color. Fill in cookies with remaining icing. Let stand uncovered, at room temperature, until set, about 2 hours.

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