Sugary Sweet Valentines Day

Sweater: Banana Republic | Tie Neck Blouse: F21 | Denim: Paige Denim | Heels: F21 (in fuscia) | Handbag: Francescas c/o | Tassel Bracelet: Bip & Bop c/o 

Valentines Sugar Cookie Recipe: 

If you know me personally, and have witnessed my little man Cayman and I's relationship, you KNOW how much we love baking together. Cayman is my little chef. He will run to the sink; wash his hands, put on his little apron and say, "mommy lets make a snack!" I think we will be paying for culinary arts school in the future. ;) One tradition I have every year is making valentines cookies for our neighbors. This year Cayman was very excited to make them with me (as you can see by his picture) If you are a mom of little ones over 2 1/2, this is the perfect Valentines activity for the both of you. I let Cayman pick the color of the frosting, stir it, put the sprinkles on, and he was in heaven! Not exactly the healthiest snack, but Valentines cookies are always an exception.

 

Sugar Cookie Ingredients:

2 cups white Sugar

1 Cup Butter, softened

1 cup sour cream

4 eggs

1 teaspoon vanilla extract

6 cups flour

3 teaspoons baking soda

1 teaspoon salt

Instructions:

1.Preheat Oven to 350 degrees

2.Combine sugar, butter, sour cream, eggs, and vanilla extract. Beat for 3-4 minutes. 

3. Add dry ingredients and mix until dough forms, it will be sticky and wet. Put the dough in the refrigerator to chill for about 30 minutes.

4. Spread flour out on a cutting board (to prevent sticking).  Roll the dough out. It should be about 1/4 inch thick. Use cookie cutters to make shapes. In this case, a heart shape. ;)

5. Bake for about 8-10 minutes. Cookies should be light golden brown, remember if they look like they are not quite done, they will keep baking once they are out. If you like your cookies crunchy, bake them a little longer. 

If you are a frosting lover like I am, you will die over this amazing butter cream recipe

Butter-cream Frosting Ingredients:

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Instructions:

1. Cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. 2. Once creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy.
3. Add food coloring, if desired, and beat until combined.

4. Once cookies have cooled completely, frost and add sprinkles, if desired. 

 

ALSO!!!! Do not forget to enter the amazing Share the Love Valentines giveaway here

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XOXO Bethany

structions

1. Preheat oven to 350 degrees.
2. Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.
3. Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm. Note: I trick I started doing is placing some of the dough in between two sheets of parchment or wax paper and rolling it out to the desired thickness. Put the sheets in the fridge until firm then when ready start cutting into shapes with cookie cutters.
4. Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
5. Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
6. For the Buttercream Frosting:
7. In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Read more at http://www.the-girl-who-ate-everything.com/2010/02/finally-got-it-rightsugar-cookies-for.html#OVrH0yx3Wr7VRqdW.99

structions

1. Preheat oven to 350 degrees.
2. Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.
3. Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm. Note: I trick I started doing is placing some of the dough in between two sheets of parchment or wax paper and rolling it out to the desired thickness. Put the sheets in the fridge until firm then when ready start cutting into shapes with cookie cutters.
4. Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
5. Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
6. For the Buttercream Frosting:
7. In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Read more at http://www.the-girl-who-ate-everything.com/2010/02/finally-got-it-rightsugar-cookies-for.html#OVrH0yx3Wr7VRqdW.99

1 cup sour cream

2 cups white sugar

1 cup butter, slightly softened

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

Read more at http://www.the-girl-who-ate-everything.com/2010/02/finally-got-it-rightsugar-cookies-for.html#2kCojWxcYdxQaAiQ.9

1 cup sour cream

2 cups white sugar

1 cup butter, slightly softened

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

Read more at http://www.the-girl-who-ate-everything.com/2010/02/finally-got-it-rightsugar-cookies-for.html#2kCojWxcYdxQaAiQ.99

1 cup sour cream

2 cups white sugar

1 cup butter, slightly softened

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream