Valentine's Sugar Cookies

Ten years ago, I tried out at least 5 different sugar cookie recipes because I was on a quest for the perfect one.  Some baked up too crunchy or too bland or too cakey.  I finally stumbled onto AllRecipes.com and found the following recipe. (Whoever named it was dead on the money.)

I rate the cookie and frosting recipes 5 Spoons, because they're treasured recipes from my own go-to stash.  The glaze I give 3 Spoons.  It's certainly pretty, but it isn't nearly as yummy as frosting.

Happy Valentine's Day!

What makes these my favorite sugar cookies is the texture.

I love a good moist, chewy cookie.  And topped with the perfect buttercream?

Yummmm!

Best Rolled Sugar Cookies
courtesy of allrecipes.com
makes ~48, 3" hearts
1 ½ c. unsalted butter, softened                   5 c. all-purpose flour
2 c. white sugar                                           2 tsp. baking powder
4 eggs                                                         1 tsp. salt
1 tsp. vanilla extract

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Add to dough, about 1/3 at at time, allowing to combine between additions.  Cover, and chill dough for at least one hour (or overnight).

Roll out dough on floured surface ¼ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes at 400 degrees in preheated oven. Cool completely.


Buttercream Frosting
courtesy of allrecipes.com
1/2 c. shortening                                          1/4 tsp. salt
1/2 c. unsalted butter, softened                     1 tsp. vanilla
4 c. confectioners' sugar                               3 oz. heavy cream

Cream shortening and butter until fluffy. Add confectioner's sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream and blend on low speed until moistened. (Add additional whipping cream if necessary in order to reach desired consistency.) Beat at high speed until frosting is fluffy.  Add food color, if desired.


Sugar Cookie Glaze
courtesy of allrecipes.com
1 Tbsp. light corn syrup
2 Tbsp. water
1 c. confectioners' sugar

Stir confectioners' sugar, corn syrup, and water together with a fork. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
 

The cookie ingredient lineup:

After you've creamed the butter and sugar, it's ok if there are still lumps.

Don't beat the dough to death trying to get rid of the lumps.

After all the ingredients are combined, the dough will be stiff but sticky.

Roll the dough to about 1/4" thick, using ample flour on your workspace.

You can re-roll the dough a couple of times before it gets too warm and too tough to use.

Bake until the edges just start to turn golden and the centers feel dry to the touch.

The frosting ingredient lineup:

The butter and shortening will cream together smoothly.

Action shot!  When you add the powdered sugar, it will look dry.

Just keep mixing and it will come together.

When you reach the desired consistency, add food dye.

Make the glaze in a small bowl and keep a fork nearby to stir after each cookie is dipped.

Dip the cookie into the glaze, making sure to coat the entire side.

Quickly flip the cookie over.

The glaze will smooth out as it sets up, so don't worry if it's not perfect right at first.

This is a cookie we make every Christmas, yummm.

Spread a thin layer of seedless raspberry jam between two cookies.