Email to mhudgins@q.com      

Recipe Categories: marlainlasvegas's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGES_Tea BREADS_Bisquits BREADS_Breadsticks BREADS_Buns BREADS_Cornbread BREAD_Quick BREAKFAST BREAKFAST_French_Toast BREAKFAST_Omelet BREAKFAST_Pancakes BREAKFAST_Syrup BREAKFAST_Waffles C CANNING CASSEROLES CASSEROLES_Bakes CASSEROLES_Bean CASSEROLES_Pies_Meat_Veggie CASSEROLES_Vegetable CELEBRATE_THE_DATE_RECIPES COOKIES COOKING_FOR_A_CROWD COPY_CAT CROCKPOT D5 DESSERTS_Cakes DESSERTS_Cakes_Cheesecakes DESSERTS_Cakes_Cupcakes DESSERTS_Cakes_Ice_Cream DESSERTS_Cobblers DESSERTS_Cookies DESSERTS_Cookies_Bars_Squares DESSERTS_Crisp DESSERTS_Ice_Cream DESSERTS_Ice_Cream_Cones DESSERTS_Ice_Cream_Pops_Misc DESSERTS_Ice_Cream_Sndwiches DESSERTS_Ice_Cream_Sorbet DESSERTS_Ice_Cream_Sundae DESSERTS_Ice_Cream_Yogurt DESSERTS_JellO DESSERTS_Pies DESSERTS_Pies_Ice_Cream DESSERTS_Pizza DESSERTS_Pudding DESSERTS_Pudding_Mousse_Misc DESSERTS_Pudding_Tapioca DESSERTS_Tarts DESSERTS_Torte DIABETIC DIPS DIPS_And_Chips DIPS_FONDUE DIPS_Salsa EASTER EGGS EGGS_Deviled ETHNIC ETHNIC_Asian ETHNIC_Danish_Dutch ETHNIC_German ETHNIC_Indian ETHNIC_Irish ETHNIC_Italian_Greek ETHNIC_Jamaican_Brazillian ETHNIC_Mexican ETHNIC_Mexican_Nachos ETHNIC_Russian ETHNIC_Sweden_Norwegian FISHandSEAFOOD FISHandSEAFOOD_Shrimp FRUIT FRUIT_Melon HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Organic HEALTHY_Sugar_Free HEALTHY_Weight_Watchers HOLIDAYS_4th_of_July HOLIDAYS_Bastille_Day HOLIDAYS_Canada_Day HOLIDAYS_Colombus_Day HOLIDAYS_Earth_Day HOLIDAYS_Fathers_Day HOLIDAYS_Flag_Day HOLIDAYS_Grandparents HOLIDAYS_Groundhog HOLIDAYS_Jewish_Passover HOLIDAYS_Jewish_Rosh_Hashana HOLIDAYS_Jewish_Shavuot HOLIDAYS_Jewish_Sukkot HOLIDAYS_Mardi_Gras HOLIDAYS_Memorial_Day HOLIDAYS_Mothers_Day HOLIDAYS_New_Years HOLIDAYS_Superbowl HOLIDAYS_Thanksgiving_After HOLIDAYS_Valentines HOLIDAYS_Veterans_Day Jams_Jellies_Marmalade JEWISH KIDS KIDS_Back_To_School MEALS MEATS MEATS_Grilling MEATS_Kabobs_Skewers MEATS_Meatballs MEATS_Meatloaf MEATS_Pork MEATS_Poultry MISCELLANEOUS MISCELLANEOUS_Amish MISCELLANEOUS_Bruschetta MISCELLANEOUS_No_Bake_Cook MISCELLANEOUS_PA_Dutch MISCELLANEOUS_PotPies_MeatPies MISCELLANEOUS_Quiche NONFOOD PASTA_Lasagna PASTA_Ravioli PASTRIES_Crusts_Doughs PET_RECIPES PET_RECIPES_Bird PIZZA SALADS SALADS_Coleslaw SALADS_Dressing SALADS_Gelatin SALADS_Macaroni SALADS_Pasta SALADS_Potato SALADS_Salads_With_Dressings SANDWICHES SANDWICHES_Pita SANDWICHES_Wraps SAUCES SAUCES_Gravy SAUCES_Marinades SEASONAL_Fall_Autumn SEASONINGS_Condiments SEASONINGS_Misc SIDE_DISH SIDE_DISH_Potatoes SIDE_DISH_Potatoes_Baked SIDE_DISH_Rice SIDE_DISH_Stuffing SIDT_DISH_Potatoes_Baked SNACKS SNACKS_Candy SNACKS_Chips SNACKS_Smores SOUPS SPREADS_Friosting_Icing_Glazes TEX_MEX TIPS TIPS_How_To TIPS_Measure_Conv_Equiv TNT_From_the_Stars VEGETARIAN_VEGAN

Sweethearts Sugar Cookies




Source of Recipe


Marla


Recipe Introduction


In my house, it's not a holiday without a sugar cookie cutout, and these sugar cookies are some of the best. I think it's because they're so cute and so easy to make. During the first week of February, whoever is home gets to help me cut out the various-sized heart shapes from the pink and white dough. Then we begin mixing and matching the sizes and colors to make lots of different patterns and designs. For an afternoon kitchen project, you'll want to make the dough ahead of time, so it will be chilled enough for you and your little sweethearts to roll it out.




List of Ingredients




Sweethearts Sugar Cookies



1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup superfine sugar, plus more for sprinkling (or granulated sugar processed for 10 seconds in the food processor)
1 large egg, beaten
1 1/2 teaspoons vanilla extract
3 drops red food coloring


Recipe






In a bowl, whisk together the flour, baking soda, and salt.


In another bowl, use an electric mixer set on medium speed to beat together the butter and 1/2 cup sugar until light and creamy, about 5 minutes. Beat in the egg and vanilla, and continue to mix for 2 minutes.


On low speed, gradually add the flour mixture to the butter mixture until just combined. With lightly floured hands, gather the sticky dough into a ball. Divide the ball in half. Return one half to the bowl, add the food coloring, and mix until blended. With floured hands, form each half into a ball. Divide each ball in half, and flatten each half into a disk. Wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or preferably overnight.


Preheat oven to 375 degrees F. Set aside the 2 1/2-inch and 1- or 1 1/2-inch heart-shaped cookie cutters, and two ungreased or parchment-lined baking sheets.


Remove one of the plain dough disks from the refrigerator. On a lightly floured board, on a pastry cloth, or between two sheets of heavy-duty plastic wrap, roll out the dough 1/4-inch thick. (If it is too hard, let it rest for 5 to 10 minutes.) Use the 2 1/2-inch cookie cutter to cut the dough into hearts. Use a spatula to place the dough on a baking sheet, leaving 1/2 inch between the hearts. Repeat rolling and cutting with one of the pink dough disks.


To create contrasting colors and patterns on each cookie, use the 1- or 1 1/2-inch cutter to cut out and lift out a smaller heart inside, or to the outside edge of, the larger heart. (The small heart will lift up with a cutter.) Pop out the dough with your fingertip, and replace it with a heart of the contrasting color. (Dough scraps can be combined by color and rerolled once, or both colors can be combined once to make marbleized hearts.) Sprinkle with sugar.


For soft cookie, bake until set but still pale, about 8 minutes. For crisper cookies, bake until pale golden, 10 to 12 minutes. Transfer to a wire rack to cool completely. Repeat rolling, cutting, and baking with the remaining chilled dough.


VARIATIONS:
For flavored hearts, substitute 1 teaspoon of the vanilla extract with wintergreen, lemon, or almond extract. Continue as directed.
For spicy hearts, add 1/2 teaspoon cinnamon, nutmeg, ginger, or Chinese five-spice to the other dry ingredients, and continue as directed.


TIPS FOR ROLLED COOKIES:
Using a superfine sugar creates a lighter, flakier cookie.
Forming dough into disks instead of balls before chilling guarantees easier rolling.
Rolling chilled dough between two sheets of lightly floured heavy-duty plastic wrap is an easy way for beginners to get good results (I use Saran Wrap). By lifting the bottom sheet, the cut shape will often pop right out, ready to transfer to the baking sheet.