Homemade Valentine's Day Cookies

Anytime is a good time to bake cookies. But Valentine's Day is an extra excuse to show your sweetheart how much you love him with something to tempt his sweet tooth.

Start with the classic sugar cookie cutout. In my cookbook collection, I have Betty Crocker's Picture Cookbook from 1956, which my grandmother used, then gave to me. Every Christmas we would make "Ethel's Sugar Cookies" for our frosted delights.

Mix together 3/4 cup soft shortening (part butter), 1 cup sugar, 2 eggs, 1/2 tsp. flavoring (vanilla or lemon or a combination of the two).
Then sift together and stir in 2 1/2 cups sifted flour, 1 tsp. baking powder, 1 tsp. salt.
Chill for at least 1 hour. Roll it out to about 1/8" thick and cut out your favorite shapes. Look for fun cookies cutters in all of your favorite stores right now/ Then bake at 400 degrees on ungreased cookie sheets for about 6 to 8 minutes.

For a slight variation, you can use 2 tsp grated lemon rind and 1 tsp. lemon juice instead of lemon and/or vanilla flavoring.

If you don't want to use frosting, sprinkle the top with red decorating sugar or regular white sugar.

Tint the batter with some red food coloring for a festive look.

If you want to use frosting, try this Cream Cheese Frosting I adapted from my Better Homes and Gardens cookbook, circa 1990.

Blend 1 8-oz package of cream cheese, 1/2 cup softened margarine or butter, and 2 tsp. vanilla. Gradually add in 2 to 2 1/2 cups of powdered sugar. Add in any desired food coloring.

Add some cinnamon candies on top.

You can also use this "Merry Christmas Cookies" recipe from the Betty Crocker's Cookbook to make some shaped cookie cutouts with your favorite frosting.

Mix together 1/3 cup soft shortening,1/3 cup sugar, 1 egg, 2/3 cup honey, 1 tsp. lemon flavoring.
Sift together then stir in 2 3/4 cups sifted flour, 1 tsp. soda, 1 tsp. salt.
Chill the dough. Roll it to 1/4" and cut out.
Bake for 8 to 10 minutes at 375 degrees.

Make "Thumbprint Cookies" (again from Betty Crocker) with red raspberry jelly.

Mix together 1/2 cup soft shortening (part butter), 1/4 cup packed brown sugar, 1 egg yolk, 1/2 tsp. vanilla.
Sift together then stir in 1 cup sifted flour, 1/4 tsp. salt.
Roll the dough into 1-inch balls. Dip them into slightly beaten egg whites. Roll them in finely chopped nuts (if desired). Place them about one-inch apart on an ungreased baking sheet, and press your thumb in the middle and attempt a heart shape, if desired. Bake them for 10 to 12 minutes on an ungreased cookie sheet at 375 degrees. When they are cool, spoon in a little jelly.

The 1985 McCall's Cookie Collection has a tasty recipe called "Betsy McCall's Ginger Cut-Out Cookies".

Beat together 1/2 cup sugar, 1 egg, 1/2 cup light molasses.
Then sift together and beat in 2 1/2 cups sifted flour, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/2 tsp. salt, and 2 tsp. baking powder.
Mix in half of the flour mixture with a wooden spoon. Mix the rest with hands. Shape the dough into a ball and wrap it in waxed paper. Refrigerate it for at least two hours or overnight. Roll it out to about 1/8" thick and cut out your shapes. Bake at 375 degrees on lightly greased cookie sheets for 8 to 10 minutes. Frost as desired.

McCall's also has a tasty recipe, appropriately entitled "Lemon Hearts".

Toss 1 1/2 cups ground pecans or hazelnuts with 1/3 cup sifted flour, 1/2 tsp. baking powder, and 2 tbsp. grated lemon peel.
Use an electric mixer at high speed to beat 3 egg yolks until thick, then gradually add 2/3 cup sugar for about five minutes.
At low speed, add 2 tbsp. lemon juice, then stir in the nu mixture with a wooden spoon.
Refrigerate overnight.
Roll out dough 1/4" thick and cut out hearts with a cookie cutter.
Bake for 12 to 15 minutes at 325 degrees on well-greased and floured cookie sheets.
When partially cool, glaze the cookies with a mixture of 1 cup sifted confectioner's sugar and 1 1/2 tbsp. lemon juice.

My current favorite recipe that is guaranteed to cause some excitement on a special night comes from the Nestle Collection cookbook. These "Lemon Nut White Chip Cookies" are a favorite at home and at work and can be tinted to add a Valentine's Day flair.

Beat 3/4 cup softened butter or margarine with 1/2 cup packed brown sugar and 1/4 cup granulated sugar.
Beat in 1 large egg and 1 tbsp. lemon juice.
Gradually beat in a mixture of 1 1/2 cups all-purpose flour, 3/4 tsp. baking soda, and 1/2 tsp. salt.
Stir in a 12-oz package Nestle Toll House White Morsels, 1 cup coarsely chopped walnuts, and 1 tsp. grated lemon peel.
Bake on ungreased cookie sheets for 7 to 10 minutes at 375 degrees.

Nothing says "I Love You" better than the all-time classic Toll House Cookies.

Beat 1 cup softened butter or margarine, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 tsp. vanilla extract.
Add 2 large eggs, one at a time.
Gradually beat in a mixture of 2 1/4 cups all-purpose flour, 1 tsp. baking soda, and 1 tsp. salt.
Stir in a 12-oz package of Semi-Sweet Nestle Toll House Morsels.
Drop onto ungreased baking sheets and bake for 9 to 11 minutes at 375 degrees.

And a final fun favorite is Kellogg's Rice Krispie Treats, (from the Kellogg's Website at http://www.ricekrispies.com/Display.aspx?recipe_id=1605&kic=1)

Melt 3 tbsp. margarine or butter in a saucepan over low heat.
Add a 10-oz package of marshmallows and stir until completely melted.
Remove the pan from the heat.
Stir in 6 cups Rice Krispies until well-coated.
Press into a well-greased 13 x 9 x 2-inch pan.
When cool, cut out with cookie cutters.

Have fun making these for someone special. Better yet, have your special someone of any age help you make them. The more love, the tastier they'll be.

Happy Valentine's Day!