Embossed Valentine Cookies
A great cookie perfect for using an embossed rolling pin!
Equipment
- 1 embossed rolling pin if you have one!
- 1 regular rolling pin
- 1 mixer
- 1 oven
- microwave
- 1 heart cookie cutter
- 1 cookie sheet
- parchment paper
- quart ziploc freezer bags
Ingredients
- 1/2 lb unsalted butter, softened 230 g, if weighing
- 7/8 C powdered sugar 175 g, if weighing
- 3 1/4- 3 1/2 C all purpose flour 400-425 g, if weighing
- 1 large egg
- 1/2 t vanilla
- 1 t almond extract
- White chocolate or milk chocolate for dipping. Almond bark may be substituted for this.
- Sprinkles
Instructions
- Cream together butter and sugar with a mixer.
- Add egg and extract and mix well.
- Sift together flour and salt.
- Add flour to the wet mixture a little at a time until well incorporated.
- Place dough into a ziplock bag and chill before rolling out.
- Dust the embossed rolling pin with a little flour in a sifter to prevent sticking and shake to remove excess.
- Roll the dough onto parchment paper on a flat cookie sheet with a regular rolling pin first to desired thickness-(keep in mind that pressure with the embossed rolling pin will decrease thickness.)
- Then roll the dough once in one direction with the embossed rolling pin, applying even pressure, ensuring evenly imprinting the image.
- Cut cookies using a heart cookie cutter or desired shapes.
- Remove extra dough from parchment so that only cut cookies are left on the cookie sheet.
- Place the cookie sheet into the refrigerator for a few minutes to make sure that the cookies are cold before baking. This helps hold the "embossed" image a little better.
- Preheat oven to 400 degrees while cookies are chilling.
- Once chilled, bake cookies in preheated oven for 10-15 minutes until tops appear dry rather than shiny. Remove before edges begin to brown.
- Remove cookies from the oven and place cookie sheet on a cooling rack while preparing the chocolate or almond bark for dipping.
- Add a few squares of almond bark to a quart sized freezer bag and microwave in 20 second increments until melted, turning over bag between warming.
- Using kitchen shears, snip a tiny corner off for piping chocolate onto cookie.
- Pipe chocolate edge on cookies and top with sprinkles.
- Let cool and set completely before moving them from parchment paper.
Notes
A great recipe to use with an embossed rolling pin for any special occasion.
Enjoy!