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These Valen­tine’s Day cook­ies are way bet­ter than choco­lates.

3 ta­ble­spoons

whip­ping cream 1 ta­ble­spoon red

food col­or­ing 3¾ cups flour 2 tea­spoons

bak­ing pow­der

1 cup but­ter, soft­ened 1 cup white sugar 2 eggs

1 tea­spoon vanilla ex­tract

Pow­dered sugar, for dust­ing

This Valen­tine’s Day, make cook­ies that speak louder than choco­lates.

1. Stir to­gether whip­ping cream and food col­or­ing in a small bowl. In an­other bowl, stir to­gether flour and bak­ing pow­der.

2. Cream to­gether but­ter and white sugar in a large bowl with an elec­tric mixer. Stir in eggs and vanilla, then flour mix­ture, then whip­ping cream mix­ture. Di­vide dough in half for eas­ier han­dling. Cover and chill un­til firm, 1 to 2 hours.

3. Pre­heat oven to 350°F. Grease 2 cookie sheets.

4. Roll out dough to

¼-inch thick­ness on a lightly floured sur­face. Cut into hearts, or other shapes as de­sired, with a cookie cut­ter. Ar­range cook­ies

1 inch apart on pre­pared cookie sheets. [From our kitchen: If you want to use col­ored sugar in­stead of pow­dered, sprin­kle cook­ies with about ½ cup col­ored sugar here, be­fore bak­ing.]

5. Bake un­til bottoms and edges of cook­ies are light brown, 12 to 14 min­utes. Trans­fer to wire racks to cool. Dust with pow­dered sugar.

ÒLet me start off by say­ing I hate mak­ing sugar cook­ies—the rolling, the crum­bling, the chill­ing. But these have made me a con­vert. They don’t need much chill­ing, and the tex­ture is gor­geous.” Ð MAMASHAKE ar­ we-heart-cook­ies PER COOKIE:...

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