|They take some time and make a mess, but these little lovelies are always worth the effort.|
It's messy. All that sticky dough. And flour. Everywhere. On the counters, on the rolling pin, on my yoga pants, for the love. And I haven't even gotten to the candy sprinkles yet.
But every time that Christmas or Valentine's Day rolls around, I find myself daydreaming of pastel frosted sugar cookies.
And because they freeze so well and use the simplest ingredients, I can bake them as soon as the fancy strikes. In those sporadic moments of holiday preparedness.
This year, we don't have any formal Valentine's Day plans, but I am planning a big family dinner for Saturday night that naturally needs some form of sugary conclusion. Heart-shaped cookies fit the bill for wine-sipping adults and little ones alike, no?
Adapted from the classic BHG "Best Sugar Cookie" recipe...
- 2/3 cup butter, room temperature
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 tbs. cold water
- 1 tsp. vanilla extract
- 2 1/4 c. all-purpose flour
- Wilton white melting candies
- Food coloring
- Preheat oven to 375 degrees
- In a large bowl, beat butter for half a minute on medium speed. Add sugar, salt and baking powder and mix together. Add egg, water and vanilla and beat until combined.
- Slowly mix in all-purpose flour until dough takes shape.
- Flour kitchen counter surface, rolling pin and metal spatula.
- Roll dough one half at a time, til approximately 1/4 inch thick and use cookie cutters to shape dough cut-outs before placing them on a cool Airbake-brand baking sheet.
- Bake for approximately 9 minutes and let cool on sheet for 2 minutes before moving to wire cooling rack.
- Once fully cooled, melt Wilton melting candies according to package directions (one minute at 50 percent followed, followed by 30-second increments until smooth when stirred) and use food coloring to achieve desired "frosting" color.
- Use a narrow rubber spatula or butter knife to spread frosting on cookies; add sprinkles if desired.
And then? Freeze 'em for up to a month. I pop mine out a few hours before I plan to serve them and keep them at room temperature in an open platter.
It's really that simple and they're really that addictively delicious. And cute, of course, because that's nearly as important when it comes to Valentine's treats.