Valentine Butter Cookies Recipes

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Mix butter in a mixer until light, add remaining ingredients.
• Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
• Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.

Steps:

• Sift the flour, baking powder, and salt together in a bowl; set aside.
• Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
• Gradually mix the flour mixture into the butter mixture.
• Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
• Working with half the dough at a time, roll out dough to about 1/8-inch thick.
• Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
• Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
• Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
• Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
• Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
• Transfer cookies to a wire rack to cool completely.
• Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
• Spoon chocolate decoratively over half of each cookie.
• Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

Steps:

• In a large bowl, cream butter and sugar. Add egg, beating well. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until combined. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Decorate with frosting and colored sugar if desired.

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown.

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.