My initial plan was to stop by Williams - Sonoma yesterday to pick up a heart shaped cookie cutter and more sanding sugar. Then I was drawn in by this Message in a Cookie product. Usually I like to stick to the basics and essentials when it comes to tools in the kitchen, but boy was I intrigued. It was like letterpress for a cookie! I could customize messages and I knew this would be perfect for my intended snow day project. Last night I made the dough and colored it. (which was a big fat mess and reminded me of the scene in Hook when the kids eat all of that bright colored goop. anyone, anyone?) It was really important to me that I achieved "conversation heart" colors. Then I set up everything properly so that I could wake up to an organized kitchen ready for sugar cookie baking.I used a new sugar cookie recipe that results in super soft cakelike cookies. Recipe courteousy of Erin who brought them to our holiday party. I consumed 7 of them and never told anyone, until now. They are very, very delicious. The dough is a bit tricky and definitely requires that you make it in advance and chill. In fact, after mine had chilled in the fridge all night, I still stuck it in the freezer just before rolling out so that it would be a bit easier to work with. After rolling out the dough (on a very well floured surface) I started pressing away. It took me a minute to get the hang of it, but I soon figured it out and starting plugging in my own Valentines messages. Although not every cookie came out perfect, I think it was a successful baking day here in the Egan home. I ate a pink "I love you" cookie after lunch and it was divine. Great recipe Erin!
Yield: 2 dozen
1 cup butter, softened
2 cups + 2 tablespoons powdered sugar
8 ounces sour cream
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
approximately 4 1/2 cups flour
Preheat oven to 350 degrees F. Cream together butter and sugar. Add remaining wet ingredients; eggs, sour cream & vanilla. In a separate medium bowl combine salt, baking soda & baking powder. Slowly mix into wet ingredients until combined. Finally, add flour slowly, adding more or less if needed.
Let the dough chill for at least an hour, although longer is preferable. (I suggest sticking it in the freezer for 5 minutes before rolling out) Roll out dough on a well floured surfaced and cut into shapes. Bake for 8-10 minutes, depending on size.
Keys to the cookies: Roll the dough at least 1/4 inch thick and don't overbake.