
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
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1Cream butter and sugar until light and fluffy.
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2Beat in egg and vanilla.
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3Combine flour, baking soda and salt; blend into butter mixture.
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4Divide 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.
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5Preheat oven to 375°F.
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6Cut 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).
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7Use 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.)
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8Bake 7 to 8 minutes or until edges are slightly browned.
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9Allow cookies to cool.
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10Spread with icing and sprinkle with colored sugars if desired.
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11Store in air tight container.
Butter Icing
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1Cream butter.
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2Blend in powdered sugar.
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3Beat in vanilla and milk (or water). Blend in food color if desired. Add additional sugar or liquid if necessary for desired spreading consistency.