Valentine's Day Cookies
Suit everybody's taste by making other flavors. For a chocolate variation, substitute 1/3 cup unsweetened cocoa powder for 1/3 cup of flour; for a butterscotch variation, substitute packed light-brown sugar for the granulated sugar.
Everyday Food, January/February 2003
- Prep Time 35 minutes
- Total Time 1 hour 15 minutes
Yield Makes 24
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 2 cups confectioner's sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup milk
- Red food coloring, (optional)
- Preheat oven to 350 degrees. Using an electric mixer, beat butter until it is light and fluffy. Scrape bowl as needed. Add sugar, and beat until combined. Beat in egg yolk and vanilla and then flour and salt. (For the chocolate variation, add the cocoa with the flour.)
- Scrape dough onto a piece of waxed paper, pat into a disk, and cover with another piece of waxed paper. (For the butterscotch variation, refrigerate for about 1/2 hour before proceeding.) Roll out dough to 1/4 inch thick. Using a 2 1/2-inch heart-shaped cutter, cut out cookies, and place on ungreased cookie sheets. Bake until golden brown on bottom and light golden on edges, about 15 minutes. Let cool 5 minutes, then transfer cookies to racks to cool completely.
- For icings, put 2/3 cup confectioners' sugar into each of three small bowls. Stir 4 teaspoons of milk into one of the bowls. Stir cocoa and 4 teaspoons of milk into another. Stir remaining 4 teaspoons milk into last bowl, and tint with food coloring if desired. Spread a little icing over each cookie. Let harden for 20 minutes.
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