Family Favorites · Holidays · New Traditions

Sugar Cookies for Valentine’s Day

Sugar cookies for Valentine’s Day is such a treat. I’m usually not a big fan of actually making them (but always a fan of eating them) because of the work involved.  This year, however, I was motivated and found the process fun…walk down memory lane. The cookie recipe came from my sister, Carolyn.  She made these when her kids were younger and I loved them.

 

My kids and I started a tradition last year of gathering around Valentine’s Day for a group dinner and, this year, the cookies will be our dessert.  I loved cutting out the smaller hearts for the little ones.  We need to enjoy it because who knows when I’ll be motivated once again!

SUGAR COOKIES

3 cup sifted flour
2 teaspoons baking powder
1 scant teaspoon baking soda
1/2 teaspoon nutmeg
1 cup shortening (butter, Crisco, etc.)
2 eggs
1 cup sugar
4 tablespoons milk
1 teaspoon vanilla

  • Sift flour, baking powder, baking soda, and nutmeg in a bowl.  Cut in shortening.
  • In a separate bowl beat eggs.  Add sugar, milk and vanilla.  Beat well.
  • Pour egg mixture into flour mixture and mix well.
  • Chill dough for at least one hour (I chilled overnight).
  • Roll out 1/2 dough on floured surface and return remaining dough to refrigerator until ready to roll out.  (I found the dough a bit sticky so used quite a bit of flour while rolling out).  Cut into desired shapes.
  • Optional:  At this point you can sprinkle with decorative colored sugar if you don’t want to ice the cookies. I did this for half of the recipe.
  • Bake cookies on ungreased baking sheet at 375 degrees for about 7 minutes or until a light brown on the edges.

CREAMY ICING:

3 cups powdered sugar
1/2 teaspoon vanilla
4-6 tablespoons cream (or half and half)
drop or two of red food coloring (to reach the desired color of pink or red)

  • Blend ingredients together to make an icing with a thin consistency.  This will be enough icing for the entire cookie recipe.  I made half of the icing recipe and iced half of the batch.

 

Family Favorites

Tangy Mustard Cauliflower

The first microwave I owned was a gift from my husband and the microwave was the size of a small refrigerator.  The microwave was so complex (or so we thought) that we attended three complimentary classes at the local Appliance Store.  Looking back, it cracks me up that it was considered so cutting edge.

Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.

This recipe was one of many shared with us in our classes.  I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna. It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.

TANGY MUSTARD CAULIFLOWER

Servings: 6

1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese

  • Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.
  • Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower.
  • Sprinkle with cheese.
  • Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.