Valentine’s day is right around the corner and love is in the air everywhere, including my kitchen.

As I told you in my introductory blog, in my world FOOD=LOVE, so to me, Valentine’s day is just another reason to cook, bake and feed those that I love! Forget the crowded, expensive restaurants.  We have always celebrated Valentine’s day with a quiet evening at home, enjoying a good, home-cooked meal and each other’s company.

But first, let’s talk about dessert.  I have a friend who is famous for saying “Life’s uncertain…eat dessert first!”  And what better way to celebrate love than with a tasty, heart-shaped sugar cookie.

Today, I tried a new sugar cookie recipe and I really liked it, but I can’t say that opinion was shared by my family members. So, I will probably make another batch using the age-old recipe that my mom always used when she made sugar cookies for every occasion throughout the year.  (On that topic, I really wish I knew what happened to my mom’s cookie cutter collection.  She had a cookie cutter for every single holiday.  It was quite the collection and unfortunately it has gotten misplaced over the years.)

So, back to my cookies. These sugar cookies have a dense texture and they really hold their sharp edge when baked. (This will definitely be the recipe I use if I ever perfect the royal icing technique.)  You definitely want to add the almond extract along with the vanilla because it really gives them an added layer of flavor. And the fact that the dough does not need to be chilled, makes them pretty quick to make from start to finish.  Topped with a homemade buttercream icing and served with a cup of tea, this sugar cookie will please your taste buds and melt your heart.  Happy Valentine’s Day!

Sugar Cookies (No Chill Dough)

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Ingredients
  

  • 1 cup butter
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 egg
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 cups flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Cream butter and sugar until smooth, at least 3 minutes.
  • Beat in extracts and egg.
  • Combine dry ingredients and add to the creamed mixture a little at a time. The dough will be very stiff. You may need to turn the dough out onto the counter, wet your hands and finish working the dough together by hand.
  • Do not chill the dough. Divide into 2 or 3 batches. Roll out on a floured surface about 1/4 inch thick and cut.
  • Bake for 6-8 minutes. Let sit on cookie sheet for a few minutes before transferring to cooling rack.
  • Ice with your favorite buttercream icing. (or royal icing if you have mastered this technique.)