Looking for fun Valentine’s Day cookies for the kids in your life? Look no further. These slice-and-bake treats are a cross between shortbread and a sugar cookie, and can be tinted whatever color you wish. My goddaughter Maureen loves pink, and these are for her and her family.
If you don’t usually do slice-and-bake cookies, I have some suggestions to help with the process. Wrap your dough in plastic wrap, then slide it onto a baking sheet to chill. This will help the log from breaking or getting misshapen as you transfer it in and out of the fridge. Make sure your dough chills for at least two hours so it’s easy to slice; you can let it chill overnight if you like. As you slice, turn the log after every few slices. This keeps a flat edge from developing on one side. And, if you’re coating the cookies in sprinkles or nuts, remember that small sprinkles and finely-chopped nuts will coat the log better and be easier to slice through.
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Pink (or red) food coloring
- About half a 3-ounce bottle Wilton Micro Hearts sprinkles
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract and beat until well-combined, scraping the sides of your bowl frequently.
Add flour in three batches, mixing well after each until a soft dough forms.
Add food coloring and tint to your desired shade.
Turn dough onto a very lightly floured surface and knead it slightly to make sure all of the food coloring is well-distributed and the dough is smooth. Roll into a 12-inch log.
Place sprinkles on a rimmed baking sheet and carefully transfer the log onto the sprinkles, rolling it back and forth to coat.
Wrap log in plastic wrap, slide it onto a baking sheet, and chill for at least 2 hours.
Preheat oven to 350 degrees. Line several baking sheets with foil or parchment.
Remove log from fridge and discard plastic wrap. Slice into 1/2 inch slices and place on baking sheets about 2 inches apart.
Bake for 9-11 minutes, until tops are set. Remove from oven and cool on baking sheet for about 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.