Butter's Shaped Cookies

(from Butter Baked Goods, published by Random House)

makes about 24 cookies, using a 3 1/2-inch cutter

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 cups butter, room temperature

3/4 cup icing sugar

1/2 cup granulated sugar

2 tablespoons pure vanilla

1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.

2. Onto a large piece of parchment paper, sift together the flour and baking powder. Set aside.

3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.

4. Turn the mixer to low and add the dry ingredients and mix until fully combined.

5. Shape the dough into a large disk, about 1 inch thick, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.

6. Divide the disk in two, and place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick.

7. Use the cookie cutter of your choice to cut out about 12 cookies. Carefully transfer to the prepared cookie sheets and place about 1/2 inch apart. You may have to combine the dough scraps and re-roll the dough to cut out enough cookies. Avoid doing this too many times, as the cookies will become tough with over-handling.

8. Use a rolling pin to roll out the second disk of dough to about 1/4 inch think and repeat step 7.

9. Bake in the preheated oven for 15 minutes or until the cookies are lightly browned around the edges.

10. Remove from the oven and allow cookies to cool for about 10 minutes on the sheets, then transfer to wire racks to cool completely.





For the Fondant + Decorations

1 Cookie cutter/stamp ( like this one) or you could also use any type of lettering stamps

1 Package of Fondant icing ( like this

1 or 2 drops of pink food colouring

1 small paintbrush

1 small bowl of water





Note: Although the fondant is delicious on it's own, you can add flavouring to the fondant if you like (we love almond or lemon).





1. Break off about half of the fondant icing. Place in a bowl and punch down a bit. Add 1 or 2 drops of food colouring and fold the fondant in and over.

2. Flour (using icing sugar) a pastry board and rolling pin.

2. Place the fondant onto the board and start to roll out the fondant, folding over a few times to create a marbled effect. Roll out to appoximately to 1/8" thick. (Be careful not to mix too much, otherwise the marbling will become one colour).

3. Using the same cookie cutter and size as you used for the cookies, cut out the fondant icing, and then stamp the icing with your choice of phrases or words.

4. Using a paintbrush, dip it in water and paint the back of the cut fondant heart and then place onto the cookie so that it will stick.

5. Dampen the top of the fondant with the paintbrush (not too much) just enough to get the sprinkles to stick to the top. Sprinkle with a few gold sprinkles.





Every year we pull out the sugar cookie recipe for Valentines, reinventing the heart or a version of. This year, inspired by conversation hearts, I came up with a cursive version with the help of a little fun cookie cutter/stamp I found and some fondant we marbleized. With a few gold sprinkles, these cookies are the perfect little gift to give out as little Valentine's this year. Check out the recipe below!The sugar cookie recipe we used is from Rosie Daykin's cookbook, Butter Baked Goods . Her book has become my go-to book for all things sweet! We featured this sugar cookie recipe a few Halloween's ago in a post here . But to make it easier than going back and forth from post to post, we'll include it here also.And that's it!(Note: we also stamped some of the cookies without the fondant before baking, to add a bit of variety).