Remember those Lofthouse Sugar Cookies I blogged about before? No? Well, here they are again in heart form. I am really really not a lover of all things pink with hearts. I tried to make the icing red, but it didn’t happen. I guess I needed to add the whole jar of dye to get that color. What I ended up with was hot pink! ugh!! This was my first time working with dye, so oh well…
Anyway, as everyone knows, the holiday of love is coming up. I might not have a Valentine this year, and I’m totally okay with that. Relationships bring on too much drama for my needs haha. I enjoy being single, especially while being a graduate student.
So, in honor of this holiday and for the people out there who actually like hearts and the color pink, you should try out this recipe. This is a soft, cakey, delicious cookie. These cookies are so good that I have to control myself from not eating the whole batch.
I made these cookies for my students (and made a few extra for me hehe). I’m trying my best to keep my hand out of their cookie jar. Because if I don’t control myself, only one student will end up with a cookie tomorrow LOL! They take some time to make, so make the dough the day before Valentine’s. I posted a few process photos below so that you can see how thick the dough is. You’ll need a bit of flour to handle the sticky dough, but it’s worth all the trouble.
2 cups sugar (in my halved version, I added 2 Tbsp (1/4 cup for full version) EXTRA of sugar to make the cake part a tad sweeter)
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 tsp baking soda
1 tsp baking powder
1 1/2 cups sour cream
5-6 cups AP flour, until desired consistency for rolling (in my halved version, I used 2 1/2 cups in the dough and then added about half a cup more of flour while rolling out the dough. I needed more than a cup for the full version.)
Cover and refrigerate overnight (or 6-8 hours).
Preheat oven to 425ºF. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour (I used a combination of flour and powdered sugar for a non-stick surface and flavor). Cut out shapes, and bake on an ungreased cookie sheet for 8 minutes.
Cool on wire rack. Frost (recipe below), and decorate as desired.
adapted from Recipezaar
1/2 cup shortening
5-8 Tbsp (or more) evaporated milk (or regular milk), until you reach the desired consistency
1 tsp vanilla extract
red food coloring (optional)