These cookies were meant to be. I had exactly one stick of butter plus six tablespoons and I had sugar cookies on my mind. It was a butter miracle.
So, I guess now I need to buy more butter.
I’m in love with these vintage Valentine cookie cutters. They cut out cookies like it’s the 60’s, like Betty Draper, like they mean it.
Rumor has it these cookies taste as if a Keebler elf helped me make them. If that’s a selling point, you should totally make them.
P.S. Have I mentioned how much I love chalkboard paint?
Hummingbird Bakery Sugar Cookies
Recipe from the Hummingbird Bakery Cookbook
- 1 stick + 6 T unsalted butter, at room temperature (14T total)
- 1 1/2 cups sugar
- 1/4 t vanilla extract
- 1 egg
- 3 cups all-purpose flour
- pinch of salt
- 1/2 t cream of tartar
- melted chocolate or royal icing for topping
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- Cream the butter, sugar and vanilla with an electric mixer until pale and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Add the flour, salt and cream of tartar and mix well, but don’t over mix. It’ll go from crumbs to large clumps.
- Dump dough onto a lightly floured surface and press the dough together and roll out. Cut out shapes with your favorite cookie cutters.
- Place on the prepared baking sheets and bake for about 10 minutes, checking regularly to make sure they aren’t burning. They are done when they are very light golden on the outer edges and paler in the enter. Remove from the wire rack and cool completely. Decorate with melted chocolate and a toothpick or with royal icing.
This is my Valentine’s Day bracelet combo. They jingle + jangle + bangle.