It’s been a long time since I’ve dug my cookie cutters out of storage and made sugar cookies. I’m not sure why, but I used to associate rolling dough and cutting out cookies at Christmas as too time consuming. Honestly, it doesn’t take all that long, and I forgot how much fun it is! Since Valentine’s Day is around the corner, I thought I’d gussy them up by dipping them in chocolate and sprinkling them with tiny hearts.
- 2 cups flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons milk
- 6 ounces chocolate chips
- 1 tablespoon vegetable shortening
1. Sift flour, salt, and baking powder in a medium bowl and set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Next add vanilla, egg, and milk, mix until well combined. With the mixer on low, add the flour mixture in batches. Mix until just combined.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350º. Line baking sheets with parchment paper.
4. On a lightly floured work surface, roll out dough to 1/8 inch thickness. Cut out shapes, and transfer to parchment lined baking sheets, placing an inch apart. Leftover dough can be rolled and cut again. Bake until lightly golden, about 10 minutes. Transfer to wire racks to cool. Makes about 2 1/2 dozen.
5. Combine the chocolate chips and vegetable shortening in a small bowl and microwave in 30 second increments, stirring after each session until melted.
6. Dip cookies in chocolate and decorate with hearts, jimmies, or nonpareils. Place on wax or parchment paper to set.