Valentine's Day Cookies

These sugar cookies have the ability to win anyone over.  I'm not normally a fan because a lot of sugar cookies tend to be too hard and crisp for me.  These ones have that ability, but I made them a little thicker and cooked them for around a minute less than normal, and they were soft and delicious.  Of course though, the frosting is what makes the cookie.  These were a Valentine's Day gift to C, and he ate them all up!

In a medium bowl cream together the sugars and shortening with an electric mixer.  Mix on slow speed for 30 seconds, scraping down the sides of the bowl with a spatula.  Increase the speed to medium and mix for 3 minutes.

Slowly add the vanilla.

Then add in the beaten egg while still mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt.  Gradually add the flour mixture into the sugar mixture and mix on slow speed until just blended.

Roll the dough into two balls and chill dough in refrigerator for at least two hours.  

Roll out the dough on a floured surface.

Cut out cookie with whatever shape cookie cutter you want.  If the dough is too moist sprinkle a small amount of flour directly on the dough.

Preheat oven to 375 degrees and place dough on a cookie sheet.  Bake for 8 minutes, cookies will be pale golden, ideally the edges don't brown.

Let the cookies cool, and start making the buttercream frosting.

Place softened butter in a large mixing bowl. Add 4 cups of the sugar, then add milk and vanilla.  On medium speed with an electric mixer, beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.  The icing should be thick and have a good spreading consistency.  You may not need all of the sugar.  If desired, add a few drops of food coloring and mix thoroughly.  

Ice the cooled cookies and enjoy this perfect Valentine's Day treat!

Sugar Cookies

Serving size ~40 cookies

1 cup sugar

1 cup powdered sugar

2 cups vegetable shortening

3/4 teaspoons vanilla

1 large egg, beaten

3 1/3 cups flour

3/4 teaspoons baking soda

3/4 teaspoons baking powder

1/4 teaspoon salt

In a medium bowl, cream together the sugars and shortening using an electric mixer.

Mix on slow speed for 30 seconds, scraping down the sides of the bowl.

Increase speed to medium and mix for another 3 minutes.

Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Gradually add the flour mixture in the mixing bowl, mixing on slow speed until just blended.  

Form dough into two balls, chill dough in refrigerator for at least two hours.

Roll out dough on a floured surface and cut out cookies with desired cookie cutters.

Preheat oven to 375 degrees F, and place dough directly on cookie sheet.

Bake for 8 minutes, and let cool while making frosting.

Buttercream Frosting

1 cup unsalted butter, softened

6-8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla extract

Place butter in a large mixing bowl.

Add four cups of the sugar and then milk and vanilla.

On medium speed, beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.

If desired, add a few drops of food coloring and mix thoroughly.