Valentine Butter Cookies Recipes

POPE'S VALENTINE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Mix butter in a mixer until light, add remaining ingredients.
• Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
• Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.

VALENTINE BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown.

VALENTINE BUTTER COOKIES

Steps:

• Sift or mix the dry ingredients together in a medium bowl and set aside.
• Place the butter in the bowl of a stand mixer, or use a hand mixer. Mix the butter on medium speed for a couple of minutes, until it is very light and creamy. Mix in the powdered sugar, on low speed, until the sugar and butter are very light and fluffy.
• Slowly add in the dry ingredients and mix just enough to incorporate the dry mixture.
• Using about 1/3 of the dough at a time, place the dough on a floured surface and roll out to about 1/4″ in thickness with a rolling pin, or pat the dough out with your hand.
• Cut the cookies into desired shapes with cookie cutters. Place them on an ungreased cookie sheet and bake for about 10 minutes until they are just barely brown on the bottom and still white on top. Transfer to a wire rack to cool...frost and decorate.
• Place the butter in the mixing bowl of a stand mixer, or use a hand mixer. Mix on medium speed until the butter is light and creamy. Mix in the vanilla. Gradually add in the powdered sugar, one cup at a time, until the mixture becomes very light and creamy. If the mixture seems a little too thick, add a tiny bit of milk, 1 teaspoon at a time. If it seems too thin, add a little more sugar, until you've reached the perfect spreading consistency.
• Frost and decorate the cookies. Allow them to set uncovered until the frosting has time to set.
• Store the cookies in an airtight container.

VALENTINE HEARTS BUTTER COOKIES

Steps:

• Arrange flour on a working board forming a circle. Add sugar, baking powder, salt, eggs, butter, vanilla extract. With your hands start mixing the ingredients from the center of the circle. Add some flour to your hands if too sticky and keep on working until dough is made. Set dough aside for about 10 minutes. Always sprinkle a little flour on the board and use a little piece of dough at the time. With a rolling pin, stretch the dough, not too thin, not too thick, about 1/4 of an inch. Use cookie cutters (in this case, hearts) and place them on a greased cookie sheet I spray them with PAM Beat egg white and brush it on the cookies so topping will stick Sprinkle sugar crystals, chocolate , confetti, anything you like on it. Bake in a preheated oven at 325 for about 15-20 minutes.

OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE

Steps:

• Sift the flour, baking powder, and salt together in a bowl; set aside.
• Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
• Gradually mix the flour mixture into the butter mixture.
• Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
• Working with half the dough at a time, roll out dough to about 1/8-inch thick.
• Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
• Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
• Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
• Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
• Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
• Transfer cookies to a wire rack to cool completely.
• Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
• Spoon chocolate decoratively over half of each cookie.
• Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

VALENTINE'S BUTTER COOKIES

Steps:

• In an electric mixer, cream the butter and sugar until fluffy, about 2 minutes.
• Add egg and vanilla extract. Beat on medium until incorporated.
• Add flour 1 cup at a time and mix on medium until smooth. If adding color, add the food dye after flour is mixed in and beat until food dye is incorporated.
• Chill for at least 1 hour. With a rolling pin, roll dough until ¼ inch thick. Cut out shapes with cookie cutters and place on a greased baking sheet. Decorate with sprinkles.
• Bake at 350° for 8-12 minutes, until edges just begin to brown.

VALENTINE'S COOKIES

Steps:

• Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
• Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.