I heart you cookies

By Julie Van Rosendaal on February 01, 2012
Rolled and cut-out sugar cookies are fun for kids to make. These need no decoration - the vanilla and chocolate provides an interesting contrast. Simply cut small heart shapes out of vanilla and chocolate doughs and swap them - they'll bake together in the oven, making one solid multi-coloured (and flavoured) cookie. They make a great Valentine's Day lunchbox or after-school treat.

Ingredients:

1/3 cup (85 mL) butter, softened
2 Tbsp. (30 mL) canola or mild olive oil
3/4 cup (185 mL) sugar
1 large egg
2 tsp. (10 mL) vanilla
1 3/4 cups (435 mL) all-purpose flour
1 tsp. (5 mL) baking powder
1/4 tsp. (1 mL) salt
3 Tbsp. (45 mL) cocoa

Directions:

1. In a large bowl, beat the butter, oil and sugar with an electric mixer until well combined. Add the egg and vanilla and beat for a minute, until smooth and light.

2. In a small bowl, stir together the flour, baking powder and salt. Add to the sugar mixture and stir by hand just until you have a soft dough. Divide the dough in half and add the cocoa to half the dough; knead by hand until it’s incorporated. Wrap each piece in plastic wrap and let sit or refrigerate for half an hour. (Or chill for up to a couple days.)

3. When you’re ready to bake, preheat the oven to 350°F. On a lightly floured surface, roll the dough out until it’s about 1/4-inch thick. Cut out cookies using a 2–3-inch cookie cutter or glass rim. Reroll the scraps once to get as many cookies as possible. Using a small heart shaped cutter, cut windows in the cookies. Swap the hearts cut out of the chocolate cookies with the plain ones, and vice versa.

4. Transfer to a parchment-lined baking sheet and bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.

Makes about 2 dozen cookies.

Per cookie:

95 calories, 3.9 g fat (1.8 g saturated, 1.5 g monounsaturated, 0.5 g polyunsaturated), 14 mg cholesterol, 13.6 g carbohydrate, 1.3 g protein, 0.5 g fibre

Originally published in ParentsCanada magazine, February/March 2012.

By Julie Van Rosendaal| February 01, 2012

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