Sugar Cookies with Heart

Happy (almost) Valentine’s Day, although by the time I hit “publish” on this post, I’m sure it will be! I posted a photo of these cookies, that have been an unofficial tradition in my family since I was little, on Instagram earlier today. My Mom used to make these with us so that we could take them to our respective classrooms on Valentine’s Day and I wanted to continue the ritual with Viggo. So we got down to it! The recipe is my grandma’s and it’s the ultimate recipe for rolled sugar cookies. I’ve tried others but I always come back to this!

Anyway, Viggo and Gigi iced our hearts (except for a few that I set aside for myself so that I could test  my Wilton Food Colour Pens) and it made for a fun afternoon. We use the same recipe for all of our rolled cookies, so even if this recipe’s getting to you a bit last minute for V-Day, it’s also good for Christmas, Easter, and even Halloween!

The recipe:

INGREDIENTS

Cookies

2 1/4 C. sifted flour

1/4 tsp. salt

2 tsp. Baking powder

1/2 cup shortening

1 C. sugar

2 eggs, beaten

1/2 tsp. vanilla

1 tbsp. milk

Icing

Confectioner’s sugar

Milk (I use 2%)

Food colouring

I simply ice these with a mixture of confectioner’s sugar and milk. A word to the wise: add milk bit by bit, stirring in between, until you reach your desired consistency. I make sure it seems just a touch too thick and then it’s actually perfect.

INSTRUCTIONS

Sift flour, salt, and baking powder together. Cream shortening and sugar. Add eggs and vanilla. Add flour mixture and milk to the creamed mixture. Roll to 1/4 thickness and cut into desired shapes.

 

 

 

Roslyn Costanzo
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