Valentine Rolled Cookies

Treasure the moment by baking these traditional heart-shaped cookies decorated with icing – perfect for Valentine’s Day.

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  • prep time 1 hr 15 min
  • total time 2 hr 15 min
  • ingredients 10
  • servings 60
 

Ingredients

1
cup sugar
1
cup butter or margarine, softened
3
tablespoons milk
1
teaspoon vanilla
1
egg
3
cups all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/4
to 1/2 teaspoon red food color
Sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.
  • 2 Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
  • 3 Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.
  • 4 Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.
  • 5 Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
  • 1 In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.
  • 2 Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
  • 3 Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.
  • 4 Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.
  • 5 Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

EXPERT TIPS

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Expert Tips

For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.