Well now that Valentine’s Day has come and gone and all the red, pink and white goodies have been slashed to 75% off, the world can relax and stop focusing on getting a date, getting laid and getting a reservation. I was originally going to bring everyone a valentine last Friday but there were no good ones left at Walgreens and BP II told me it was childish (I choose to look at this statement as young at heart). So I decided a better idea would be to make some valentine cookies; however, by the time I went to the grocery store, cooked dinner, ate dinner and made the sugar cookie dough, I was just too tired to make the cookies after they chilled in the fridge for 2 HRS. So there were no cookies on Friday and no cookies on Monday either for that matter. By Monday night I had regained the energy that had been zapped from my body by the weekend getaway in the frigid temps of Rhode Island. I do not have any cookie cutters except from this gigantic weird flower that I picked up at Food Emporium. However, I did find the perfect bite shaped cookie cutter just sitting in my cupboard – my trusty subway shot glass (this shot glass is so old and has been through so much; it even has the 9 train listed). These cookies were cute and bite sized- perfect for a bla Tuesday at the office.
Sugar Cookies
Recipe courtesy Alton Brown
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Royal Icing
Ingredients
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
Directions
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
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