Valentine Rich Rolled Cookies Recipes

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

Steps:

• Cream butter and sugar.
• Beat in egg and flavoring.
• Combine and add flour and salt.
• Chill dough 3-4 hours.
• Preheat oven to 350°F.
• Roll thinly and cut.
• Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin -- see other peoples notes).
• Ice with either Almond or Royal Icing.
• The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing.
• The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing.
• The amounts of sugar and liquid are flexible to your own preferred consistency.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
• Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it's about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
• Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
• For the icing: Meanwhile, whisk the confectioners' sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners' sugar or milk, if needed.
• Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
• Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.

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:

• Cream together butter and sugar. Beat in egg and extract. Combine and add flour and salt.
• Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap.
• To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper. Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick. When they are lightly browned, they are ready. Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating. Use your favorite icing recipe.