Valentine's Day Cookies
A slightly sweet, but crisp cookie that is perfect for shaping and decorating with icing for holiday treats.
Equipment
- medium mixing bowl
- spoon
- measuring cups
- measuring spoons
Ingredients
- 2 cups all~purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 egg room temperature
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In the large bowl of an electric mixer, cream together the butter and sugar.
- Add the egg and vanilla extract and mix well.
- Turn the mixer to low and slowly add the dry ingredients to the sugar mixture. Mix until a stiff dough forms.
- Transfer the cookie dough to plastic wrap and tightly secure. Refrigerate for at least 1 hour, up to 12 hours.
- Preheat the oven to 350 F. Remove the dough from the refrigerator and roll out on a lightly floured surface to 1/4-inch thickness.
- Cut with cookie cutters of your choice and gently place the cookies on ungreased baking sheets.
- Bake the cookies for 8 to 10 minutes, or until very light gold in color. Allow to cool for 1 minute on the cookie sheet, then transfer to a wire rack to cool completely before icing.
- Old-Fashioned Confectioner's Icing: Stir together 1 ¼ cups sifted confectioner's sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract. Adjust consistency by adding sugar by the tablespoon to thicken or by adding milk by the teaspoon to thin. Divide the icing into several bowls for making multiple colors. Use food coloring to tint the icing to the desired color. Icing can be refrigerated for up to 3 days. Bring to room temperature before spreading on cookies.
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