Heart Shaped Sugar Cookies
I know it has been months since my last blog but tonight one of my sons showed me (finally) how to get music onto my new ipod...so I feel like I am now technically more savvy and I was able to download the photos from my ipad to my computer to put on my blog. Wow, I am even more amazing than usual!
Back to the cookies. I have been looking for the perfect sugar cookie recipe and I have been using for some time a recipe from Gay Lea butter with much success. I did find a recipe on the internet from All Recipes claiming to be the best sugar cookie recipe so I gave that one a try and it was good but then I found another one from Daphna Rabinovich on the Canadian Food Network site and gave it a try. The heart cookies are from this recipe.
I found Daphna's recipe to be a little more tasty as it has brown sugar and white sugar in it. I think the brown sugar adds to the flavour of the cookie and even without the royal icing it is very tasty.
The only thing I changed was I added another 1/4 cup of butter. I found I needed it to make the dough come together better before pressing it together to chill.
Give it a try and see what you think. I definitely did not get 36 cookies out of it but I made pretty large cookies as you can see so I was able to get about 18 cookies out of 1 batch.
A little hint I discovered which helps with the rolling out process. After removing dough from fridge let it sit on counter for 10-15 minutes and then gently knead a few times before rolling and cutting.
Preheat oven to 375F
Line 2 baking sheets with parchment.
2 1/2 cups all-purpose flour (I use unbleached)
1/2 tsp baking powder
pinch salt
3/4 cup butter softened (I added anothe 1/4 cup to make 1 cup total)
1 cup granulated sugar
1 cup packed brown sugar
1 egg
1 tsp vanilla
In medium bowl combine floour, baking powder and salt.
In large bowl using mixer, beat butter until light and fluffy; beat in sugar in 3 additions. Beat in egg and vanilla.
Use wooden spoon stir in flour in 3 additions.
Divide dough in half and flatten slightly. Wrap in plastic wrap and chill in fridge for at least 1 hour or for up to 24 hours.
On lightly floured surface, roll out dough, 1 piece at a time, to 1/4-inch thickness. Use 3-inch cookie cutter, cut out shapes.
Press scraps together to reroll.
Bake in centre of oven for 10 minutes or until light golden on bottom and edges. Let cool on baking sheets.
