Since it’s the first of February, I’m ready to make the prettiest little valentine’s cookies. Don’t you think that we can say that the season for Valentine’s is officially here. Valentine’s Day isn’t just for sweethearts. Your best friend can be your Valentine, your kids, grandkids, anyone who is special to you. You know that commercial that tells you not to give your Valentine flowers (they will die) or chocolate (because she’ll get fat), but a big teddy bear? I say NO, NO, NO! I want the flowers and the chocolate. Jewelry is nice too. After several years of making reservations and dealing with fixed dining times, for several years Sweet Shark and I have Valentine’s Day Dinner at home. It’s quiet, we can dance in the kitchen, we can still get a little dressed up, make dinner together and not drive. We like it so much better. And I can set the table in front of the fireplace for a really romantic meal ~ hope that you visited the Romantic Tablescape for 2 Blog Hop last week.
Now I want to share some Valentine’s desserts, beginning with cookies. Every Sunday, our church has cookie bags for visitors. It’s a service I enjoy participating in. Usually when it’s my Sunday for cookies, I make chocolate chip cookies. I wanted to bake something special for the upcoming holiday. This recipe was in our local paper last week. The columnist shared her best friend’s grandmother’s recipe for “Best Sugar Cookies Ever”. I decided to take the sugar cookie recipe and use it to make a special cookie for the month of romance. So grab a cup of coffee or iced tea and let me show you how to make the prettiest little Valentine’s cookies.
How to Make the Prettiest Little Valentine’s Cookies
This cookie recipe is easy and follows a standard cookie recipe procedure.
Making the Cookie Dough
First, cream your butter and sugar. Be sure your butter has softened first.
Sift your dry ingredients: all~purpose flour, baking powder and salt.
Add 1 whole egg and the vanilla extract.
Beat on low~speed until the dough is fully blended.
Gather the dough on a large piece of plastic wrap and form a flattened disk. Refrigerate.
On a floured counter, roll out the dough to 1/4-inch thickness. I cut the dough in half to make the first batch of cookies. I rewrapped the remaining half and put it back in the fridge until I was ready to make the second batch.
Fortunately, I already had 2 sizes of Valentine’s cookie cutters. I used the smaller one, 2 1/4-inches across.
Cut out the cookies and place on an ungreased cookie sheet. Bake for 10 minutes, cool and place on a cooling rack. I got 29 cookies.
Making the Icing
For the icing, mix confectioner’s sugar, milk, vanilla extract, and enough red food coloring to get the color your want.
Decorate, using a spoon to drizzle on the icing. This was the hardest part, as I’m not a baker, but a cook. But I’m actually proud of how they came out. You could also use a piping bag with a small tip.
Here are my finished, iced cookies. Let the icing “set” for several hours ~ I let mine sit overnight.
Then I put them in the cellophane bags and tied with the blue ribbon that is provided for the bakers.
Of course, I had to save a few for Sweet Shark.
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- In a small bowl, sift the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, with the paddle attachment, cream the butter and sugar.
- Add the egg and vanilla extract and mix well.
- Turn the mixer to low and add the dry ingredients to the sugar mixture. Mix until a stiff dough forms.
- Transfer the cookie dough to plastic wrap and tightly wrap. Refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and roll out on a lightly floured surface to ¼-inch thickness.
- Cut with cookie cutters of your choice and gently place on ungreased cookie sheets.
- Bake for 10 minutes or until very lightly gold in color.
- Allow to cool for 1 minute on the cookie sheet and then transfer to a wire rack to cool completely before icing.
- 1¼ cups sifted powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- food coloring
- Combine the sugar, whole milk, and vanilla extract, stirring with a spoon, until the consistency is smooth and pourable.
- Add food coloring until desired color is reached.
- Adjust consistency of icing by adding more milk or more sugar.
- Icing should be at room temperature before spreading on cookies.
The cookies were really very good, crispy, and just a little sweet. This will be my go-to recipe for making decorative cookies. Can’t wait until St. Patrick’s Day.
I’ll share more Valentines goodies over the next week.