My little girl is now the perfect age to enjoy making cookies with me, especially if they are for Santa! She kept saying, “I really hope Santa loves our cookies!”. She was so excited and felt so proud that they turned out wonderfully. And the great thing about them is that they use the basic ingredients and only need a 10 minute chill in the fridge. And for the frosting, I didn’t have any meringue powder on hand so I used a recipe for Decorator’s Frosting from Betty Crocker. It doesn’t exactly taste great on it’s own. My daughter tried some and screwed her nose up at it! lol But when it’s on the cookie in small quantities you can’t notice it. The cookie recipe was actually for Valentine’s Day and are called “Sweetheart Sugar Cookies” so I’ll keep this one in my back pocket for February.
Because of the simple ingredients and the short chilling time, this cookie and icing combination is going in the All-star folder.
Sweetheart Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons meringue powder
Pink sanding sugar
1. Preheat oven to 350°. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
2. Combine flour and salt; gradually add to butter mixture, beating just until blended.
3. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.
4. Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough disk.
5. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).
6. Whisk together meringue powder and 2 Tbsp. water. Brush cookies with mixture, or dip cookies in mixture, and sprinkle with sanding sugar.
For jumbo cookies: Cut rolled-out dough with a 4 1/2-inch heart-shaped cutter. Bake at 350° for 15 to 17 minutes or until edges are lightly browned. Makes: about 1 dozen.
For bite-size cookies: Cut rolled-out dough with a 1-inch heart-shaped cutter. Bake at 350° for 8 to 11 minutes or until edges are lightly browned. Makes: about 20 dozen.
(I made various sizes and shapes and it was about 2 1/2 dozen and they took about 12 minutes to bake.)
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half
1 Stir together all ingredients until smooth and spreadable. Tint with food color if desired. This frosting is also perfect for gingerbread cookies.