Christy's Valentine Sugar Cookies
|1||cup unsalted butter, softened|
|1 ½||cups sugar|
|3 ½||cups flour|
|1 ½||teaspoons baking powder|
|1 ½||teaspoons salt|
|Heart-shaped cookie cutters|
Cream butter and sugar until the mixture is light. Add eggs and vanilla, and beat thoroughly. In a medium bowl, stir together flour, baking powder, and salt. Add the flour mixture to the creamed mixture in thirds, stirring well with a large spoon to form a soft dough. Cover the bowl tightly with plastic wrap and chill several hours or overnight.
On a floured pastry cloth or counter, roll half the cookie dough to ¼-inch thickness. Cut with heart-shaped cookie cutters, dipping the cutter in flour between each use. Place the cookies on ungreased cookie sheet and bake at 375 degrees for 6 to 7 minutes, or until the edges are barely brown. Remove the cookies from the cookie sheets while warm and transfer them to wire racks to cool.
|2||cups confectioners' sugar, sifted|
|2 to 3||tablespoons milk|
|Pink, red, or white decorator sugars|
In a medium bowl, whisk together confectionersí sugar, milk, and vanilla until the mixture is smooth. Tint the glaze with paste food coloring, if desired. Spread the glaze on the cookies with a knife or offset spatula, and sprinkle them with decorator sugars. Set the cookies aside until the glaze has set, about 2 to 3 hours.
Yield: 3 to 4 dozen cookies
Chef's Note: When making the cookies at high altitude, add 1 to 2 tablespoons water to the cookie dough mixture.