Valentine Sugar Cookies

Things You Will Need -

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup superfine sugar, plus more for sprinkling (or granulated sugar processed for 10 seconds in the food processor

1 large egg, lightly beaten

1/2 (1 stick) butter, at room temperature

1 1/2 teaspoons vanilla extract

3 drops red food coloring

Method -

In a bowl, whisk together the flour, baking soda, and salt.

In another bowl, use an electric mixer set on medium speed to beat together the butter and 1/2 cup sugar until light and creamy, about 5 minutes. Beat in the egg and vanilla, and continue to mix for 2 minutes.

On low speed, gradually add the flour mixture to the butter mixture until just combined. With lightly floured hands, gather the sticky dough into a ball. Divide each ball in half, and flatter each half into a disk. Wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or preferably overnight.

Preheat an oven to 375 degrees F. Set aside the 2 1/2-inch and 1 or 1 1/2 inch heart-shaped cookie cutters, and two ungreased or parchment-lined baking sheets.

Remove one of the plain dough disks from the refrigerator. On a lightly floured board, on a pastry cloth, or between two sheets of heavy-duty plastic wrap, roll out the dough 1/4 inch thick. (if it is too hard, let it rest for 5 to 10 minutes). Use the 2 1/2- inch cookie cutter to cut the dough into hearts. Use a spatula to place the dough on a baking sheet, leaving 1/2 inch between the hearts. Repeat rolling and cutting with one of the pink dough disks.

To create contrasting colors and patterns on each cookie, use the 1 or 1 1/2 inch cutter to cut and lift out a smaller heart inside, or to the outside edge of the larger heart. (The small heart inside will lift up with the cutter.)

Pop out the dough with your fingertip, and replace it with a heart of the contrasting color. (Dough scraps can be combined by color and rerolled once, or both colors can be combined once to make marbelized hearts.)

Sprinkle with sugar.

For soft cookies, bake until set but still pale, about 8 minutes. For crisper cookies, bake until pale golden, 10 to 12 minutes. Transfer to a wire rack to cool completely. Repeat rolling, cutting, and baking with the remaining chilled dough.