Lovebug Cookies Recipes

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LADYBUG COOKIES



Ladybug Cookies image

These bright, sweet "ladybugs" brought me good luck when it came to pleasing guests. I frosted chocolate-covered marshmallow cookies to make the whimsical treats, and they turned out so cute I used them as part of my centerpiece. -Kendra Barclay, De Kalb, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

1 cup vanilla frosting
1/2 cup vanilla or white chips
Red liquid or paste food coloring
1 package (12 ounces) chocolate and marshmallow cookies
3 strips black shoestring licorice, cut into 1-inch pieces
12 large black gumdrops

Steps:

  • In a microwave-safe bowl, melt frosting and chips at 70% power; stir until smooth. Stir in food coloring. Spread over the rounded tops of cookies; place on a waxed paper-lined baking sheet. , For head, insert two pieces of licorice into gumdrops for antennae. With a toothpick, attach a gumdrop onto the side of each cookie. , Use a toothpick or knife to draw a line from the head down the center of each cookie. For legs, insert six pieces of licorice into frosting of each ladybug. Chop remaining licorice into small pieces; place on top for spots.

Nutrition Facts : Calories 277 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

LOVEBUG COOKIES



Lovebug Cookies image

For a guide to decorating your cookies, download this Lovebug Cookie template.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes one cookie

Number Of Ingredients 8

Royal Icing for Lovebug and One-Piece Cookies
Black or brown gel paste food coloring
3 1/2-inch lady bug-shaped Chocolate Cookie Cutouts
2 large silver dragees
Black or brown sanding sugar
Bright red or bright pink gel paste food coloring
White dragees or white fruit imperial candies
Small red or pink heart shaped candies

Steps:

  • Mix together 1/2 cup royal icing with the black or brown food coloring until desired shade is reached. Transfer to a small squirt bottle. To create the head of the ladybug, outline the area with black or brown icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add silver dragees to create eyes. Sprinkle head with black or brown sanding sugar. Let dry.
  • Mix together 1 cup royal icing with the red or pink food coloring until desired shade is reached. Set aside 1/4 cup red or pink icing and transfer remaining red or pink icing to a small squirt bottle. To create body, outline the area with red or pink icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick or offset spatula to spread evenly. Using tweezers, add white dragees to create spots. Let dry.
  • To create black or brown spots on cookie, squeeze two 1/2-inch dots of black or brown icing about 1/2-inch apart from one another in the center of the body (see template). If necessary, use a toothpick to spread evenly. Using tweezers, add a heart candy to each spot. To create remaining black or brown spots on cookie, squeeze dots of black or brown icing about the same size as the white dragees over body (see template). If necessary, use a toothpick to spread evenly. Let dry.
  • Add more red or pink food coloring to reserved 1/4 cup red or pink icing to create a darker shade of red or pink. Transfer to a small squirt bottle. Using dark red or pink icing, make an outline around the body of the ladybug and down the center (see template). Let dry.

ROYAL ICING FOR LOVEBUG AND ONE-PIECE COOKIES



Royal Icing for Lovebug and One-Piece Cookies image

Use Dani Fiori's recipe for royal icing when making the delicious Lovebug Cookies (pictured) or One-Piece Cookies.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 2

1/2 cup meringue powder
8 cups confectioners' sugar

Steps:

  • Using a hand mixer with the beater attachments, beat together meringue powder with 1 cup water until peaks form. Add sugar and continue mixing until smooth. If mixture seems too thick, add water, 1 tablespoon at a time, and mix until desired consistency is reached. If mixture seems too thin, add confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.

LOVE BUG BISCUITS



Love bug biscuits image

These cute cookies decorated with fondant icing in a heart-shaped ladybird pattern would make a lovely romantic gift

Provided by Cassie Best

Categories     Treat

Time 42m

Yield Makes 20

Number Of Ingredients 12

175g plain flour
100g chilled butter , cubed
85g icing sugar
1 tsp vanilla extract
1 egg yolk
500g ready-to-roll fondant icing
red food colouring
100g icing sugar
black food colouring
edible pearly ball decorations
8cm heart-shaped cutter
6cm heart-shaped cutter

Steps:

  • Put the flour, butter, sugar, vanilla and egg yolk in a food processor. Dribble in 1 tbsp water and blitz until the mixture comes together to form a dough. Tip onto a work surface and knead briefly to bring together, then wrap in cling film and chill for 20 mins.
  • Heat oven to 180C/160C fan/gas 4. Roll out the dough to the thickness of a £1 coin. Use your 8cm heart cutter to stamp out heart shapes - you'll have to re-roll the trimmings to make 20 biscuits. Put the hearts on 2 baking trays and bake for 12 mins, swapping the trays over halfway through, until pale golden and crisp. Leave to cool on a wire rack.
  • Dye your lump of icing with red food colouring and wrap in cling film until ready to roll. Mix the icing sugar with enough water to make a thick icing. Dye the icing with the black food colouring. Pour the icing into a piping bag with a small plain nozzle attached (or use a small sandwich bag and snip off the corner). Roll out the red icing to 3mm thick and use your 6cm cutter to stamp out hearts. Stick onto the biscuits with a little of the black icing.
  • Use the black icing to give your love bug a head at the pointy end, draw a line down the centre to give it wings, then add spots. Stick 2 pearly balls onto each love bug's head, then leave to set on a wire rack. You can pack your love bugs into boxes or cellophane bags to give as gifts for Valentine's Day.

Nutrition Facts : Calories 166 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HOMEMADE LADYBUG COOKIES



Homemade Ladybug Cookies image

The spotlight shines on these confections every time Sharon Kotsovos serves them. "The sugar cookies themselves are so yummy," she attests from Coos Bay, Oregon. "But they're even better when I decorate them."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup canola oil
1 cup sugar
1 cup confectioners' sugar
4 large eggs
1 teaspoon vanilla extract
4-3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Red and black liquid food coloring
1 cup semisweet chocolate chips
1/2 cup white baking chips
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, cream butter, oil and sugars until light and fluffy. Add two eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. round cookie cuter dipped in flour. Place 1 in. apart on lightly greased baking sheets. , In a small bowl, beat remaining eggs. Add red food coloring; mix well. Brush over cutouts. , Bake at 375° for 8 minutes. With a small new paintbrush and black food coloring, paint two lines, forming wings., Arrange four chocolate chips in a half circle on the top third of each cookie. Randomly place 16 chocolate chips on the lower part of the cookie for spots. Return to the oven for 1 minute or until chips are melted. Spread the four chips to form the head. , For eyes, position two white chips, pointed side down, over melted chocolate. Return to the oven for 1 minute or until slightly melted. Place one miniature chocolate chip in the center of each white chip. Remove to wire racks to cool completely.

Nutrition Facts : Calories 311 calories, Fat 18g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 116mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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