Cookies

Valentine Butter Cookie Cut-outs

Servings

4-5 dozen

Level

Easy

Cookies

  • 1 cup (2 sticks) Challenge Butter, softened
  • ¾ cup sugar
  • 1 egg (large)
  • ½ teaspoon vanilla
  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Butter Icing

  • ¼ cup (½ stick) Challenge Butter, softened
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 Tablespoon milk or water
  • 1 or 2 drops red food coloring, if desired

Cookies

  • 1
    Cream butter and sugar until light and fluffy.
  • 2
    Beat in egg and vanilla.
  • 3
    Combine flour, baking soda and salt; blend into butter mixture.
  • 4
    Divide dough into thirds, shape into thick rectangles and place in gallon-sized plastic food storage bags, roll to ⅛-inch thickness then chill dough until firm.
  • 5
    Preheat oven to 375°F.
  • 6
    Cut bag at seams and uncover top of dough. Cut dough with 2-inch heart-shaped cutter. Dough scrapes can be placed within the cut bag for re-rolling (chill if necessary).
  • 7
    Use an off-set spatula to transfer cut-outs to cookie sheet. Allow about ½-inch between shapes on unbuttered cookie sheet. (Cookies can be sprinkled with colored sugars before baking or left plain to ice and sprinkle with colored sugar after baking.)
  • 8
    Bake 7 to 8 minutes or until edges are slightly browned.
  • 9
    Allow cookies to cool.
  • 10
    Spread with icing and sprinkle with colored sugars if desired.
  • 11
    Store in air tight container.

Butter Icing

  • 1
    Cream butter.
  • 2
    Blend in powdered sugar.
  • 3
    Beat in vanilla and milk (or water). Blend in food color if desired. Add additional sugar or liquid if necessary for desired spreading consistency.