Valentine's Roll Out Sugar Cookies

Why not make something special for someone you care about? These Cookies are incredibly fondant! They never loose their shape when baked.

Prep Time 10

Bake Time 15

REFRIGERATE 30

Total Time 55

Equipment

Ingredients

SUGAR COOKIE DOUGH

▢ 3 1/3 cups (415 g) all-purpose flour
▢ 1 1/2 tsp (6 g) baking powder
▢ 3/4 tsp (0.75 tsp) sea salt
▢ 16 tbsp (225 g) butter (Very Cold | Cut into Squares)
▢ 1 cup (200 g) sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 1 egg

MARBLE VANILLA ICING

▢ 1 1/2 cup (180 g) powdered sugar
▢ 1/2 tsp (2 g) vanilla extract
▢ 1 tsp (10 g) corn syrup
▢ 2 tbsp (30 g) bottle water
▢ 1/8 tsp (0.75 g) sea salt
▢ Food Colorant (Red, Pink and Burgundy)

Instructions

SUGAR COOKIE DOUGH

First, in your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 5 minutes.
Add the egg. Continue mixing on medium speed until combined. IMPORTANT: Do not over mix.
Bring back the speed to the Lowest setting and gradually add the dry ingredients . Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes).
Shape your dough into a thick square and wrap it completely with a plastic film. Refrigerate for about 30 minutes. This will allow the butter to cool down.
METHOD 1: Take your dough out of the refrigerator and roll it into a large square directly on your Bonmat. I like my cookies a 1/4" | 5mm thick. Return the dough to the fridge, until it is not soft to the touch.
METHOD 2: Place the dough your Bonmat with your Medium Perforated Baking Sheet underneath the Bonmat. If you have an extra Bonmat, set it under the baking sheet so it doesn’t slide. Roll out the dough across long portion of Perforated Baking Sheet, which will roll your dough out at the specific height needed (about 1/8″ thick). Then, refrigerate until the dough is not soft to the touch.

WHEN READY TO BAKE!

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
Preheat oven to 350F/180C.
Take your Bonmat out of the refrigerator. Cut your cookie dough using your Favorite Valentine's Cookie dough cutters. Place them directly onto your bonMAT™ well apart.
Bake for 15 minutes at 350F/180C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your cookies from 12min).
Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet.

MARBLE VANILLA DECORATION

In a medium bowl, whisk together powdered sugar, vanilla extract, corn syrup and sea salt. Then, add 2 Tablespoon of spring water. Mix until combined. IMPORTANT: Add 1/2 tsp of water at a time to make it less thick. Add 1/2 tsp of Confectioners' Sugar at a time to make it less runny.
On top of your icing, add target like circles of red, pink and Burgundy food colorant Give it a small swirl. Gently dip each cookie into your Vanilla Icing, this will create the marble effect. IMPORTANT: Do not swirl your cookies in the icing AND Do not hesitate to refresh the colorant as needed.
Let them dry for an hour or so. Then, slide them onto a serving plate. Enjoy & Bon Appétit!
N.B. Storage is best when placed in a metal box.

Nutrition

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