Sugar Cookies

If “a balanced diet is a cookie in each hand,” you’ll be well on your way to nutritional excellence with these old fashioned sugar cookies. With two sticks of butter in one hand and two cups of sugar in the other, this classic cookie is pure, simple, and oh so satisfying. So try them out…and give the last one to someone you love on Valentine’s Day.

“Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you.”  Cookie Monster

And if you like treats, you should check out what our sponsor, Historic Kennett Square, has planned for Valentine’s Days (click on their ad, top right)

Sugar Cookies
From Martha Stewart

Shaped Sugar Cookies
Makes about 16 large cookies

4 cups sifted all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 cup (two sticks) of unsalted butter

2 large eggs, lightly beaten

2 cups sugar

2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and grated zest of 2 lemons

In a large bowl, sift together the flour , salt, and baking powder. Set aside.

Using an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs.

Add the flour mixture; mix on low until combined. Stir in the vanilla or lemon juice and zest. Wrap the dough in plastic; chill at least 1 hour.

Preheat the oven on 325 degrees F. On a floured surface, roll dough to 1/8 inch thick. Cut into shapes. transfer to un-greased baking sheets; chill until firm, 30 minutes. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks: decorate as desired.

Chocolate Cookies
Makes about 16 large cookies

3 cups sifted all-purpose flour, plus more for dusting

1 1/4 cups unsweetened cocoa

1/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

11/2 cups (3  sticks) unsalted butter

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

In a large bowl, sift together the flour, cocoa, salt, and cinnamon. Set aside.

In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Beat in eggs and vanilla.

Add the flour mixture; mix on low speed until thoroughly combined. Divide the dough in half; wrap in plastic wrap. Chill at least 1 hour.

Preheat the oven to 350 degrees F. On a floured surface, roll out dough until 1/8 inch thick. Cut into shapes. Transfer to un-greased baking sheets; chill until firm about 30 minutes. bake until crisp, 8 to 10 minutes. Cool on racks and decorate as desired.