Take the time to bake delicious cookies as a sweet gift for Valentine’s Day this year. They are quick and easy to make and, most importantly, from the heart!
Sugar Cookies
1 cup butter, softened
1 ½ cups sugar
2 eggs
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Cream the butter and sugar. Add the eggs and vanilla, and mix well. Combine the dry ingredients in a separate bowl; gradually add to the creamed mixture.
Divide the dough in half and wrap in plastic wrap. Refrigerate for two hours. Roll the dough out to about ¼-inch thickness and cut with cookie cutters. Leave one inch of space between cookies. Bake for 10-12 minutes at 350 degrees.
Cool for one hour before frosting.
Icing Glaze
4 cups of powdered sugar
4-6 tablespoons of milk
Stir until smooth (the icing should not be too runny)
Add more powdered sugar if necessary to thicken the glaze
Tint with food coloring
Use a separate bowl for each color needed
Frost the cookie with the icing. Smooth the top with a spatula dipped in water. Use the edge of the spatula to scrape off any icing that has run over the edge of the cookie.
The icing glaze hardens in a couple of hours.
Enjoy!
Written and photographed by Jacqueline deMontravel
Produced by Diane Sedo
1 cup butter, softened
1 ½ cups sugar
2 eggs
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Cream the butter and sugar. Add the eggs and vanilla, and mix well. Combine the dry ingredients in a separate bowl; gradually add to the creamed mixture.
Divide the dough in half and wrap in plastic wrap. Refrigerate for two hours. Roll the dough out to about ¼-inch thickness and cut with cookie cutters. Leave one inch of space between cookies. Bake for 10-12 minutes at 350 degrees.
Cool for one hour before frosting.
Icing Glaze
4 cups of powdered sugar
4-6 tablespoons of milk
Stir until smooth (the icing should not be too runny)
Add more powdered sugar if necessary to thicken the glaze
Tint with food coloring
Use a separate bowl for each color needed
Frost the cookie with the icing. Smooth the top with a spatula dipped in water. Use the edge of the spatula to scrape off any icing that has run over the edge of the cookie.
The icing glaze hardens in a couple of hours.
Enjoy!
Written and photographed by Jacqueline deMontravel
Produced by Diane Sedo
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