Happy Valentine’s Day to all the sweethearts! May your day be filled with lots of love.
I baked sweet heart treats (literally) for the boys’ co-op classes yesterday. These no-fail butter cookies are such a joy to decorate! Unfortunately, I haven’t figured out how to make them gluten free so I haven’t actually eaten one of them since 2009. It’s a small form of torture. (The recipe is at the end.)
I have a few crafts planned today on top of our regular schoolwork. In the interest of saving money, we aren’t doing a big night out. Instead, we’ll grab take-out, put the boys to bed early, and cherish the quiet house in each other’s company. I honestly wouldn’t have it any other way.
To my sweetheart, this is our 16th Valentine’s Day together. My cup overflows. ♥
(This photo was taken in 1997 in the exact spot where he asked me to be his girlfriend one year earlier.)
Perfect Butter Cookies
1/2 cup softened unsalted butter
3/4 cup sugar
3/4 tsp. vanilla
1 3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Icing, whisk together:
1 cup confectioners sugar
1-2 tbsp. milk
Cream the butter and sugar together on medium speed. Add egg and vanilla. Combine the dry ingredients, then add to the butter mixture. Form into a ball, wrap in plastic and let chill in the fridge for an hour. Afterwards, roll the dough onto a floured surface and cut into shapes. Bake the cookies on parchment paper for 8-10 minutes at 350 degrees. Let cool completely before icing.
** I typically double the recipe because one batch just doesn’t make enough. I also make extra icing so I can create different colors for decorating. Use the professional gel coloring instead of the liquid kind so you don’t fudge the consistency. I use sandwich bags for piping. Enjoy!