The tradition of Valentine cookies dates back twelve February's ago.....Dave and I were newly engaged and we spent the evening making, baking, and frosting heart shape treats!! He doesn't remember that, but it's true. I have been making sugar cookies every year since - some years with friends, some with Dave, and now with my kiddos. I think it is a great tradition and one I didn't think would happen this year (thought baby would have arrived by now). I have experimented with many different recipes - some with lemon, almond, strawberry....varying amounts of flour, butter, etc. This has become one of my favorites. The dough doesn't spread and they stay nice and chewy (not crunchy)! Of course, the best part is in the decorating! Conner helped me this year and I think he did a great job.
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 degrees F
Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.
1/2 cup butter, room temperature
4 oz. cream cheese
4-5 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
4-6 tablespoons cream or milk
gel or paste food coloring (optional)
Beat together butter, cream cheese, sugar, salt, vanilla and 1/4 cup cream or milk. Add additional cream, 1-2 teaspoons at a time and continue to beat until frosting is smooth, creamy and is desired spreading consistency. Beat in food color, one drop at a time, as desired.