HEART TO HEART SUGAR COOKIES

 

  • Cooking Time: 8-10
  • Servings: 3 dozen
  • Preparation Time:

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • pink food coloring
  • 1 oz. unsweetened chocolate, melted

Directions

  • In a bowl, combine flour and salt. In a large bowl, using a mixer on high, beat butter and sugar until fluffy. Beat in eggs and vanilla. On low speed, add in flour mixture until a dough forms. Wrap dough in plastic wrap; chill for 2 hours.
  • Divide dough into 4 equal sections. Using pink food coloring, tint one section light pink; tint another section dark pink. Knead melted chocolate into another section; leave the last section plain. Shape each section into a ball; wrap each in plastic wrap. Chill dough until firm.
  • Preheat over to 350. Line several baking sheets with foil. On a lightly floured surface, roll each dough ball into a 1/4-inch thickness. Using various sized heart shaped cookie cutters, cut out hearts. Transfer to prepared baking sheets.
  • In some of the larger heart shapes, use the smallest heart shaped cookie cutter to cut out centers. Using the tip of a knife, gently lift the centers out. Replace the centers with a small heart cutout of a different color.
  • For other designs, stack two different colored hearts on top of each other. Using the tip of a knife, cut hearts down the middle in zigzag design; unstack hearts.
  • Using an offset spatula, place a heart half with another different color half, connecting at cut edges.
  • Bake until edges are just browned, 8-10 minutes. Place sheets on wire racks; cool slightly. Transfer cookies to racks; cool completely.

Notes

Categories: Cookies  Valentine's Day 

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