Valentine Rich Rolled Cookies

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Valentine Rich Rolled Cookies

Description

Very rich and buttery cookies from my friend Elisabeth. Just perfect for children, grandchildren and a few left over for us. A number of people have added that they baked the cookies for a longer time. I tried that, and my cookies burned. Then I realized it is because I roll them VERY thin. I measured a baked cookie, and it was 1/16". So, if you roll them thin, pay attention to the time, if they are not quite that thin it will take more time than I stated in the recipe. I also use this recipe for Easter cookies, and have posted some Easter cookie pictures. Today, 4th of July, we made Independance Day cookies. I baked them for 5 minutes. My sister-in-law says what makes them so good is how thin I roll them.

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 1 (43 g)
  • 1 cup butter (yes, 2 sticks!)


  • 2/3 cup sugar


  • 1 large egg


  • 2 1/2 cups flour


  • 1/2 teaspoon salt


  • 1 teaspoon vanilla


  • 1 cup confectioners' sugar


  • 1 pinch salt


  • 1/4 teaspoon almond extract


  • water


  • 2 egg whites


  • 3 cups confectioners' sugar


  • fresh lemon juice, 1 lemon

Directions

  • Cream butter and sugar.
  • Beat in egg and flavoring.
  • Combine and add flour and salt.
  • Chill dough 3-4 hours.
  • Preheat oven to 350°F.
  • Roll thinly and cut.
  • Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin --see other peoples notes).
  • Ice with either Almond or Royal Icing.
  • The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing.
  • The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing.
  • The amounts of sugar and liquid are flexible to your own preferred consistency.