Valentine’s Cookie
“These were from my mother’s mother, actually,” says Traverse City's Carol Stone, cookie goddess and baker extraordinaire. “I never make less than four batches at a time. My kids are in school, and I always end up being room mother for all three. That’s where the cookies go!”
Carol’s tip: roll these out really thick so the cookies are fat. These also freeze great.
Ingredients
- 1 cup margarine (or butter)
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon almond extract
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions
Preheat oven to 350 degrees. Combine margarine (or butter), sugar, eggs, vanilla and almond extract. Beat until creamy. Add remaining ingredients; mix well. For best flavor, allow dough to sit covered on counter for a couple of hours. Roll out on floured surface. Cut out with your favorite cookie cutters, top of a glass, a small bowl, or anything you want. Spray cookie sheets with non-stick spray. Bake 6–10 minutes, depending on thickness. Frost with your favorite frosting, or use Carol’s (recipe below).
Yield 2 dozen “Carol-sized” (translation: huge) cookies—you might get more!
Carol's Dip-It icing
Melt 1 cup margarine, preferably white if available. Add 6 cups confectioners sugar, 1 tablespoon vanilla and 1 tablespoon almond extract. Add 6 to 8 tablespoons hot water, stirring until the desired consistency is reached. Add food coloring if desired. Dip tops of cookies into the icing. Decorate as desired.
