Small Hearts Cookie Cutter

thingiverse

Roll out dough to desired thickness directly onto parchment paper, turning the dough frequently as you dust it lightly to prevent sticking. Dust the surface of the rolled-out dough evenly with flour. Dip your cookie cutter into flour and shake off any excess carefully, making sure not to accumulate too much flour in one area - if this happens, remove it immediately with a toothpick. Re-dip the cookie cutter into flour after each cut to ensure clean cuts. Press the cookie cutter firmly into the dough's surface and wiggle it slightly from side to side. Remove the cutter carefully. Use a kitchen bench scraper lightly dusted with flour to lift the cut-out shape off the parchment paper and transfer it directly onto a cookie sheet lined with parchment paper. My favorite rolled out cookie dough recipe doesn't require refrigeration. Ingredients: - 1 Cup of softened butter, not melted - 1 Cup of granulated sugar - 1 tsp. of vanilla extract - 2 tsp. of baking powder - 2 3/4 Cups of flour Instructions: Cream the butter and sugar together in a mixer until well combined. Add an egg and mix it in along with the vanilla extract. In a separate bowl, mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients while mixing continuously. Be careful not to over-mix the dough. Form the dough into balls and then roll them out on lightly floured parchment paper using your favorite cookie cutters. Bake the cookies at 400 degrees F for 8-12 minutes, depending on their size and thickness, or until they turn golden brown.