Sunday, January 12, 2014

Valentine's Day Twist on Candy Corn Sugar Cookies

Vintage dishes and jars increase the eye appeal
of your treats and sweets.

The Inspiration 

About a year ago, I made the classic fall version of orange, yellow, and white candy corn sugar cookies. After filling a vintage, 2 quart bowl with the baked cookies, I took them to work and set them out in the workroom. The bowl was empty by noon!

Back by Popular Demand

Due to the popularity of the white, orange, and yellow candy corn cookies that I took to work last fall, I made a Valentine's Day version of the sugar cookies. And yes, I am using my Best Ever Sugar Cookie Recipe.

Serving Tip

 I like to serve my treats in vintage jars and in vintage dishes to increase the eye appeal of my baked treats. Adding Valentine's Day coated chocolate candies gives a nice contrast to your cookies.


Sallee's Best Ever Sugar Cookie Recipe

                               Makes about 6-1/2 dozen 1-1/4" cookies  


Equipment

  • 2 medium or  large mixing bowls                      measuring cup for dry ingredients
  • measuring spoons                                            electric mixer with dough hooks
  • flour sifter                                                         wooden spoon
  •  rolling pin                                                         waxed paper
  •  spatula                                                             baking sheet(s)
  • cooling rack(s).


Ingredients



1/2 cup  salted butter, softened        1 cup sugar                        1 egg

1 teaspoon vanilla extract                 3 cups flour, sifted             1 teaspoon baking powder 

1/2 teaspoon salt                              red food coloring

Notes: 

1. Do not substitute margarine for all of the butter. It makes a big difference in how your cookies taste! Instead, use half margarine and half butter for a great tasting, but more economical cookie.

2. This recipe can be doubled successfully. However, the vanilla extract needs to be adjusted to 1 1/2 teaspoons, not 2 teaspoons.

Directions for Making and Coloring the Cookie Dough

  • In a large mixing bowl, cream butter and sugar on medium speed until fluffy. 
  • Beat in egg and vanilla until well blended. 
  • In a separate bowl, stir together sifted flour, baking powder, and salt. 
  • Add the dry ingredients to the butter/sugar mixture, in small amounts, and beat until dough is mixed well, but not forming a ball. 
  • Now you will use your hands and start kneading the dough in the bowl until it comes together and forms a smooth ball.
  • Be patient. 
  • Divide the dough into 3 balls
  • Set aside and do not color 1 ball of dough.
  • Color 1 ball of dough pastel pink by placing it in a bowl and adding small amount of red food color. Knead color into dough. Add more red color as necessary to get the desired color.  
  • Repeat the above process and color the other ball of dough a deep, rose pink.

Layering Your Three Colors and Baking

Don't use plastic wrap.
 I did. It didn't work well.
Use waxed paper.
  • Press uncolored ball of dough evenly into the bottom of a loaf pan that you have lined with wax paper (Don't use plastic wrap, I did and it was a mistake.) 
  • Flatten pastel pink dough into a rectangle and then place dough over white dough. Press and flatten evenly over the white dough. 
  • Repeat this process with the deep, rose pink dough. 
  • Cover and refrigerate about 2 hours or overnight. Once the dough is chilled, remove the layered loaf from the pan.
  • Cut loaf crosswise into 1/4-inch slices with a sharp knife. 
  • Cut each slice into triangles that are 1 inch wide on the top.  I don't measure, I just guesstimate.
  •  Place about an inch apart on an ungreased cookie sheet. 
  • Bake for 8-10 minutes in a preheated 350 degree oven. Cool on trays or remove to plates.
  • If you only have one baking sheet, make sure it is cool before placing more cookies to bake on it. 
  • Ready to bake