Ah, Valentine's Day - a day of great expectations.
Will it be chocolates, a card conveying a heart of gratitude and love, fresh-cut flowers, dinner out for two or a long-distance phone call?
Some argue the most endearing gesture on this day of affection is a homemade one, particularly in today's world when most everything is available ready-made and boxed to go.
And since I look for any excuse to get people cooking in their kitchen, I will support that and offer one of my all-time favorite recipes here in hopes of igniting inspiration.
GRANDMA'S RECIPE
My Grandma Blanche lived her entire life on a farm in North Dakota. She raised 10 children and knew a thing or two about milking cows, how to quickly herd the family into the cellar for a tornado and tending to a beautiful vegetable garden.
I did not always like her cooking, though, as it was heavy on meat and potatoes, laced with lard and flavored with hard mineral water that was heavy on the taste of iron from her well. (The only way I could drink the water during our summer visits was to make Kool-Aid).
But, oh, did she make wonderful sugar cookies.
EASY TO MAKE
Prepared so simply with sugar, flour, butter, egg and cream, but expertly rolled out to perfection with the dough a little thicker than normal to ensure a substantial, soft cookie.
And the smooth, creamy frosting, equally basic, made by beating powdered sugar, butter, cream and vanilla - so well worth the effort compared to that purchased in the can.
Growing up, my brothers made graham-cracker sandwiches with leftover cookie frosting.
I grew up three states away from my grandma, but my mom always made sure we always had these sugar cookies for Valentine's Day, St. Patrick's Day, Halloween and Christmas.
My family enjoys this same tradition.
Happy Valentine's Day!
Grandma Blanche's Unforgettable Sugar Cookies
(makes about 40 2-inch or 30 3-inch cookies )
It is important to roll the dough at least 1/4-inch thick; this will ensure a thicker cookie that does not brown as easily. These cookies freeze well either frosted or unfrosted.
< b>COOKIES:
3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons basking powder
1/2 teaspoon salt
1/2 pound (2 sticks) chilled butter, cut into pieces
1/4 cup half-and-half or milk
1 egg
1 teaspoon vanilla
FROSTING:
2 ounces (1/2 stick) softened butter
2 cups powdered sugar
2 Tablespoons half-n-half or milk
1/2 teaspoon vanilla
Pink or red food coloring, as desired
In a large bowl, stir together flour, sugar, baking powder and salt. With a pastry cutter, cut in butter until evenly distributed and in small pieces the size of peas.
In a small bowl, whisk together half-and-half, egg and vanilla. Pour evenly over flour and butter mixture, and stir with a fork until dough is moistened and starts to holds together. Then gently squeeze dough, and shape into one large or two small discs (smaller ones are easier to roll out). Cover and refrigerate 30 minutes.
Preheat oven to 400 degrees F.
Uncover dough. Lightly sprinkle a work surface with a few tablespoons flour; roll out dough to at least 1/4-inch thickness, turning it over as you roll to make sure it continues to be lightly coated with flour on both sides (add a few more tablespoons flour as needed to prevent sticking).
Using a 2- or 3-inch, heart-shaped cookie cutter, cut out dough and place on an ungreased baking sheet. Gather excess dough in disc, and roll and cut as described above.
Bake until cookies are just firm, but still soft, about 8 to 10 minutes. Remove from oven and allow cooling.
For the frosting, beat together butter, powdered sugar, half-and-half and vanilla until smooth; add food coloring to desired color.
Frost cooled cookies.
Linda Burner Augustine is a freelance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@nwlink. com.
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