Sweets for my Sweets

I love to bake but I’ve never really been much of a decorated sugar cookie baker. Every year at Christmas I think I’m finally going to use the cookie cutters an old college roommate gave me (think early 90’s) and every year I don’t. This year, I decided I really wanted to make cookies for Valentine’s Day, so I went to Sur la Table and bought a couple of heart shaped cutters. These cookies are so easy and so delicious. This recipe I’ve had since December 2004 (!) when I pulled it out of the Holiday edition of Real Simple.  Using a 3” heart shaped cutter, this recipe made about 5 dozen cookies.

Sugar Cookies

Makes 4-6 dozen cookies, depending on shapes

Hands-On Time: 1hr 15m

Total Time: 3hr 30m

Ingredients

4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

1/3 cup vegetable shortening (such as Crisco)

2 large eggs, at room temperature

2 teaspoons vanilla extract

colored or coarse sugar, for decorating

Directions

1. Combine the flour, baking powder, and salt in a large mixing bowl; set aside.

2. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time.

3. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately then refrigerate at least 2 hours or up to 1 week.

4. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack. 

I Heart Cookies!