When I was in 7th grade I was OBSESSED with hearts. Anything hearts. Everything hearts. Hearts, hearts, hearts. I’d draw fat bubble hearts over and over, making my mark on just about everything my magic markers could get close to. Oh and rainbows and juicy red lips.
So its no surprise that my Smudge is now equally obsessed with the red pulsating symbols of happiness. She hasn’t quite hit the “love” obsession yet—she still has penguins and puppies inside of hearts on the brain—so in the voice of ex-NFL QB Kurt Warner, “Thank you Jesus!” that we have a few more years before teenage love=angst hits our doorstep.
So Smudge’s request for sugar cookies was no surprise. Of course she had to choose the ittiest, bittiest cookie cutter to create her love cookies and we broke out ALL of the decorating fixins. We made minis, maxis, and cookies on sticks. And then we ate. A lot. And then we made more cookies that may or may not make it into our valentine’s hands featuring these adorbs downloadable tags in one of my fave Foodie Crush fonts from Emily at Tar-Tryin.
This recipe is seriously the bomb and like my other childhood fave—my mom’s fudge—is the one Miss P (my mom) broke out anytime a cookie cutter and rolling pin were involved.
Way more flavorful than other doughs I’ve tried, this is one that you’re lucky if you have any left to actually bake cookies with. Hello beaters! Thanks to a dose of almond flavoring they’re a bit more unique and subbing granular white sugar with powdered sugar gives these cookies a more delicate bite that is far from cakelike that so many other sugar cookies recipes hold dear.
Need tips on how to line and flood—yeah, that’s cookie speak, are you impressed? Check out this terrific video from Marian at Sweetopia and her royal icing recipe.
These babies are F-I-N-E! Come on, give ‘em a go.
- Preheat oven to 375 degrees.
- With a hand or stand mixer, cream together powdered sugar and butter until light and fluffy.
- Add egg, almond and vanilla and mix until combined.
- Sift together flour, soda and cream of tartar and add to sugar mixture, mix until well combined.
- Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes. Roll out dough to 1/8 to 1/4 inch thick and cut into cookie shapes. Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes. Remove and cool on cookie sheet. Frost with royal icing.
- ** dough can be made ahead and refrigerated up to 3 days.
There’s a little heart beat for every food fetish, from bacon lovers, to sweethearts to raw foodies, there’s a food blogger recipe for everyone. Make yourself and your lover happy with any one of these gems.
The Paper Mama’s Bacon of Hearts
Food Plus Words’ Sugar Cookie Bracelets
Holly’s Helpings’ Heart Shaped Sushi
Annie’s Eats’ Red Velvet Whoopie Pies
Sophistomom’s Chicken Soup with Heart Shaped Carrots
Camille Styles’ Valentine’s Pancakes
6 Bittersweets’ Chocolate Nutella Alfajores
Barbara Bakes’ Vanilla Bean Panna Cotta with Strawberry Coulis
My New Roots Heart Beat Rawvioli with Pesto Oil
Hey, what’s in store for your valentine? Come on, share with me so I can be sufficiently jealous of all the romance in the air! ARE YOU LISTENING G??