My Funny Valentine

He makes me smile with my heart.

The hands down best version of this song, ever.  Dare you to listen and not get goosebumps.

Every single day.

Smile in My Heart Sugar Cookies

by Sharon Graves

Prep Time: 10 minutes, plus chilling time

Cook Time: 8 minutes

Our go-to cookie for holidays, fancied up three ways for Valentine's Day. These are the easiest, most delicious shortbread-like treats, and no eggs means the dough is 100% fair game. This recipe makes dozens and dozens, depending on the size of your cookie cutter, so feel free to halve the recipe.

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Ingredients 

• 1 lb. (4 sticks) butter
• 2 c. sugar
• 1 Tbs. vanilla
• 3 Tbs. milk
• 1/2 tsp. baking soda
• 5 c. flour

Instructions

Cream butter and sugar.

Dissolve baking soda in a mixture of the vanilla and the milk, then blend this into the creamed mixture. Gradually blend in the flour.

Shape dough into a couple of round discs, place in plastic ziplock bags, and refrigerate for several hours.

Pre heat oven to 350, and take dough out of the fridge for a few minutes to soften just a bit.

Working with portions at a time, roll out between sheets of waxed paper until 1/4" thick. Cut into shapes with cookie cutters. 

My heart cutter was broken.  But in a heart-shaped way.

Bake on parchment paper or silicon mat covered cookie sheet for 6-8 minutes, or until edges are just beginning to brown.

Cool completely. Frost and decorate, or enjoy plain!

Valentine's Day variations:

Royal Icing and Candy Hearts

2 c. powdered sugar, sifted

2 egg whites

2 tsp. lemon juice

a few drops food coloring, optional

Whisk sugar, egg whites, and lemon juice in a bowl until completely smooth.  It should be the consistency of a glaze. Add lemon juice or sugar as needed to adjust.  Tint all or portions with the food coloring.  To frost the cookies, place icing in a plastic bag, and snip off a tiny piece of a corner.  Outline the edge of what you want frosted, then fill in with more icing.   Immediately place a candy heart in the center of the icing.  The icing will harden, making the cookies easy to store and transport.  Icing recipe from Baked.

Jam Filled Hearts

Fig, cherry, strawberry or raspberry preserves

A squeeze of fresh lemon juice

Powdered sugar, for dusting

When you cut the cookies, for half of them cut out the center of your heart with a smaller heart.  Bake as directed (the small hearts, too!  They're yummy!).   While the cookies are baking, stir the jam and lemon juice together in a small bowl until smooth.  When the cookies are cool, spread a thin layer of jam on a bottom cookie, and top with a cutout cookie.  Place back onto the baking sheet, and dust lightly with powdered sugar.

Chocolate Dipped Hearts with Sea Salt

A couple of high quality dark chocolate bars (about 6 oz. total)

1 Tbs. coconut oil

Flaked sea salt

In a microwave-safe dish, melt the chocolate and coconut oil together on medium power, checking frequently and stirring along the way.  When completely melted and smooth, dip the edge of your hearts into the chocolate mixture, and place on waxed paper or parchment paper.  Sprinkle the chocolate side with a few flakes of sea salt while still warm, then allow to cool and set.