Martha Stewart Valentine’s Day Cookies Recipe

January 18, 2007 | Posted by Allison as Cookie Recipes at 12:00 pm |

Come on now, people. We can’t let Hollywood princess Jessica Simpson have all the fun on Valentine’s Day! Let’s turn to the real queen of cooking, Martha Stewart for some great Valentine’s Cookies. This recipe is a fantabulous cookie recipe, sure to warm your sweetheart’s heart. Enjoy!

Ingredients:

1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

What’s Next:

  1.   In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.

2.   To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.

3.   Heat oven with two racks centered to 350º. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.

4.   To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Eat well & Laugh often!

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2 Comments »

Dessert of the Day: Martha Stewart’s Easter Egg Cakes Recipe - bFeedMe Said,

March 9, 2007 @ 9:36 am

[…] in a wad. I couldn’t help it, it just happened that way. I would never intend to do two Martha Stewart dessert recipe posts in one week, but it really just couldn’t be […]
keziah Said,

January 9, 2008 @ 9:39 pm

i try plang gawin eh…..