Valentines Day: Valentine Day Cookies
Source of Recipe
Sunday Dinner
List of Ingredients
12 tablespoons unsalted butter
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 cups confectioners sugar
2 tablespoons unsweetened cocoa
1/4 cup milk
red food coloring -- optional
Recipe
Preheat oven to 350º.
Using an electric mixer, beat the butter until it is light and fluffy.
Scrape bowl as needed.
Add sugar, and beat until combined. Beat in egg yolk and vanilla and
then
flour and salt. (For the chocolate variation, add the cocoa with the
flour).
Scrape dough onto a piece of waxed paper, pat into a disk, and cover
with
another piece of waxed paper. (For the butterscotch variation,
refrigerate
for about 1/2 hour before proceeding.)
Roll out dough to 1/4-inch thick.
Using a 2 1/2 inch heart shaped cutter, cut out cookies, and place on
ungreased cookie sheets. (For slice and bake cookies, see below).
Bake until golden brown on bottom and light golden on edges; about 15
minutes.
Let cool 5 minutes, then transfer the cookies to racks to cool
completely.
For icing, put 2/3 cup confectioners sugar into each of three small
bowls.
Stir 4 teaspoons of milk into one of the bowls.
Stir cocoa and 4 teaspoons of milk into another.
Stir remaining 4 teaspoons milk into last bowl, and tint with food
coloring
if desired.
Spread a little icing over each cookie. Let harden for 20 minutes.
Variations:
Slice and Bake-Roll the dough into a log, wrap well and refrigerate
for up
to a week or frozen for as long as a month. When ready to bake, roll
the
log in regular or colored sugar, and slice into 1/4-inch thick rounds.
Place on ungreased cookie sheets, and bake in a 350ºF oven until
golden
brown, about 15 minutes.
Chocolate Variation--1/3 cup cocoa substitute for 1/3 cup flour
Butterscotch Variation--substitute packed light brown sugar for the
granulated sugar
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