We know we know, it's been hearts and pink and red velvet and dark chocolate everywhere you look. When will it all end?!
But WHY OH WHY would you want it to end cookies? We personally can't see the issue with that sweet little Saint Valentine. Like we said, hearts and pink and red velvet and dark chocolate everywhere, just everywhere!
Um yeah, see we're big fans of all that stuff.
Red velvet? Bring it. Dark chocolate? Bring it again. Hearts? Love 'em. Pink? LOVE IT. (Like really, you should see Abby's front hallway. There's paint. And it's pink. And it's everywhere.) (P.S. And it's AWESOME).
So clearly we're jumping all over this heart shaped holiday with today's treat. No red velvet, no dark chocolate, but sugar cookies.
Er...hmm...sugar cookies sound kind of lame when compared to cake and chocolate. But they're not! They are SO not.
See, a number of years ago, after a rather unfortunate run in with a moving automobile, one of the bakers was banished to bed rest for quite a few weeks (you can guess which one, she's a klutz and her name sounds like Schmabby).
Thankfully, in lieu of flowers, people sent cookies. As in cookie bouquets (they know us so well). As in lots and LOTS of cookies in a bouquet. As in AMAZING.
And there, between the concussion and the bone straightening harness, the sugar cookie infatuation began. The search was on for a recipe to replicate that big, soft sugar cookie, covered in that sweet, glossy, hard (not too hard) icing.
And trust us, after eating 43 6-inch bee and bear shaped cookies (You'll Bee Okay! Feel Better Beary Soon!), we kind of became sugar cookie connoisseurs.
And after TONS of recipes that got us this close but not quite, we found it. FINALLY. And now we can stop ordering those dang cookie couquets every few weeks. Not that we actually do that. Ummm. Right.
So our little heartbreakers, before you turn your nose up at these rather simple sounding cookies and run straight for the heart shaped box of Russell Stover's, just do us a favor and try these cookies.
You'll Bee so glad you did! (Sorry, couldn't resist).
Iced Sugar Cookies
Makes 20-25 medium (3-4 inch) cookies
For the cookies:
4 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks), softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup cocoa powder
Sift together the flour, baking powder, baking soda, salt and set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill for at least 30 minutes (can be chilled over night if needed).
Preheat the oven to 325 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
Bake for 11 to 14 minutes in the preheated oven – cookies should not be golden on top – you want them to be set but still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate Variation: Substitute 1/2 cup of flour with 1/2 cup of cocoa powder.
For the icing:
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/2 teaspoon almond extract
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. A good way to tell if icing is too thick or thin is to dip your finger into the icing and create a small “peak” when you remove it. The peak should disappear back into the icing in 10 seconds. Less than 10 – too thin – more than 10 – too thick!
Divide into separate bowls, and add food colorings to each to desired intensity and decorate! If icing layers of colors – allow 10-15 minutes of drying time between each layer.
After icing allow to sit out on racks until icing hardens – about 12 hours.