Shakin & Bakin Foodie Blog

One of my favorite magazines is one called Country Home.

Country Home Magazine

In the February 2008 issue I have noticed some great recipes! I love country decorating and country down home cooking!

I love to make cookies for my family and on the Country Home website I found an article and recipe called Five Cookies, One Dough. You can check it out ------> HERE

Even though this recipe features Holiday motifs I am going to make them this weekend in Heart Shapes for Valentines Day and decorate them with red candies and sprinkles. I think they would also be nice for those with small children in school who need to bring something in for the class Valentines Day Party.

SUGAR COOKIE DOUGH Recipe

Whip up this dough and turn it into five yummy cookie varieties.

Prep: 20 minutes chill: 1 hour

3/4 cup butter, softened
3/4 cup shortening
1 1/2 cups sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
4 cups all-purpose flour

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough for 1 hour or overnight until dough is easy to handle. Shape and bake as directed in the following cookie recipe.

1. Prepare Sugar Cookie Dough as directed.

2. On a lightly floured surface roll out half of dough to slightly less than 1/4-inch thickness. Use 2- to 4-inch ornament-shape cookie cutters* or other cutters to cut out shapes and place them 1 inch apart on ungreased cookie sheets. If desired, place a small ornament cutout (1- to 1 1/2-inch) on top of a larger 1 for a dimensional effect. Bake cookies in a 375° oven for 6 to 8 minutes or until edges just begin to brown. Cool on cookie sheets for 1 minute; remove to wire rack to cool.

3. Divide Powdered Sugar Icing into small portions. Tint icing as desired using paste food coloring. (Cookies shown used burgundy, teal, green, and lemon yellow.) Apply a base coat of icing to cookie using a clean artist’s brush. While icing is still wet, pipe dots or swirls in a contrasting color. If desired, use a toothpick to swirl the dots. After base coat of icing dries, place icing in disposable decorating bags for piping, if desired. Use scissors to snip a small opening at point of bag to pipe. Makes about 3 dozen cookies.

Powdered Sugar Icing: In a medium bowl combine 3 cups powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon corn syrup, and enough milk (3 to 5 tablespoons) to make of icing consistency. Stir until smooth.