From the kitchen of One Perfect Bite...I spent some time at the Cookie Madness blogsite looking for a recipe for rolled sugar cookies. I know there are loads of recipes for them floating in cyberspace, but I was short of time and needed a recipe I could count on. Anna has never disappointed me. If you haven't visited her site, I hope you'll drop-by when you have some time. It's a baker's paradise. You can find Anna's recipe for No-Fail Cut Out Sugar Cookies here. I didn't use Anna's icing for the cookies, because I wanted to flood, rather than spread, them with icing. I decided to use the frosting I used to top shortbread hearts several weeks ago. The frosting recipe can be found here. In order to create the marbled appearance, I made three batches of icing and swirled the colors to achieve the effect I was looking for. I had seen this combination in a local bakery and like it enough to use here. I find my icing much easier to work with than fondant and - from a great distance - they look the same. Here's the recipe for Marbled Sweetheart Sugar Cookies.
Marbled Sweetheart Sugar Cookies...from the kitchen of One Perfect Bite courtesy of Anna Ginsberg at Cookie Madness
Ingredients:
3 cups all purpose flour
1 teaspoon baking powder
2 sticks butter, unsalted, cool room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Optional: 1/8 teaspoon lemon extract (or almond) (dash)
1 large egg
Directions:
1) Place flour and baking podwer in a medium bowl. Whisk to combine. Set aside.
2) Beat butter and sugar with an electric mixer until light and fluffy. Beat in salt and extract/extracts. Scrape sides of bowl and beat in egg, beating only until egg is blended in.
3) Add flour mixture gradually (1 cup at a time) and stir until incorporated.
4) Form dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
5) Preheat oven to 375 degrees F. Roll dough onto a lightly floured surface to approximately 5/8″ thick. Cut cookies into shapes and place cut cookie shape on a parchment lined cookie.
6) Bake the cookies for approximately 10 minutes or until edges begin to turn golden brown in color. Remove cookies from oven and allow to cool on a wire rack for 5 minutes. Frost when completely cool. Yield: 18-24 heart shaped sugar cookies.
You might also enjoy:
Chocolate Peppermint Pie
Cranberry Souffle
Raspberry Streusel Muffins
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound
being hosted this week by Lori at All That Splatters
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