Sugar cookies for valentine's day with home made sprinkles

Valentine's its just around the corner and baking at my house is just on full swing.

In a couple of days I will post some healthier valentine's ideas from where to choose from. Some are easier than others but all of them are really good :-)

I have wanted to make a couple more recipes for the occasion but I have not had time to do so, which I am bump about it.....maybe next year.

For this recipe I used my old sugar cookie recipe and also my old frosting recipe. They both worked really good. I also use the recipe for the sugar sprinkles made a while back, since I don't buy them because most of them have trans fats, NOT GOOD!

The sugar sprinkles are really easy to make. The trick is just to get the right consistency when piping it. It is really fun to do, especially with the kids, and making them different colors its just great. I hope you try making your own on day.

Anyhow, I won't elaborate any further. I hope you have a wonderful valentine's day and until my next entry

Enjoy!!

Here you can go here for the home made sprinkles recipe. They are just awesome. The right picture are the cookies right after taking them out of the oven and right before frosting. I actually did not frost all of them!!

I made different shapes but you can go ahead and do what ever you prefer.

Ingredients

Yields 16-18 cookies depending on cookie cutter size. I used a 3 inch round cookie cutter.

2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix
1 stick of butter, at room temperature
1/4 cup olive oil
3/4 cup unrefined sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder

Frosting

2 tablespoons butter
4 oz reduced fat cream cheese
1 1/2 cups powdered sugar, I use less sometimes


Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogenous dough formed.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours. I did over night.

Preheat oven to 350F and line a two baking cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 13-15 minutes. Cool on the baking sheets for 2-3 minutes and transfer them to a wire rack to cool completely.

For the frosting mix all of the ingredients until smooth and use a spatula to spread over each cookie. Sprinkle some of the sprinkles if using. For the home made sprinkle recipe you can go here

Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using.