My mom has a cookie for every holiday. As a holiday approached, us kids would come home from school to cookies laid out across the counter. So when I thought about this week’s prompt – Valentine – I immediately thought of her cookies.
This recipe comes from the Betty Crocker Cooky Book. The copy we have was actually my maternal grandma’s, given to her by her mother on January 2, 1964, in honor of her 47th birthday. My mom says she first made these in high school.
The recipe used is not specifically meant for Valentine’s Day, but my mom would cut them into hearts and top them with pink icing. They are light and flavorful, and one of my all-time favorite cookies.
If your oven runs hot, you will need less baking time. I baked mine for 8 minutes for the large ones (as pictured), and 7 minutes for smaller ones. They need to be pale brown on the top and will turn dark faster, so keep on eye on them.
Once you have them mixed, chilled, baked, and cooled, you can ice them. The icing is easy and oh-so-good. But the cookies are delicious without them as well, if you are impatient.
And enjoy! They keep best in an air-tight container.
Thanks for reading all about our little Valentine tradition! I hope you make these cookies, they are wonderful!
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Until next time,
- 2 eggs
- 1 cup sugar
- 1 cup heavy whipping cream
- 3 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon of salt
- Beat eggs until light. Add sugar gradually; blend in cream. Mix in flour, baking powder, salt. Chill for 1 hour.
- Heat oven to 375 degrees. Roll out cookies 1/4 to 3/8 inches thick (I like a nice thick cookie). Bake 10-13 minutes and cool on a wire rack. Top with icing recipe (below).
For the icing: 1 cup sifted powdered sugar 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 tablespoon cream (I used more, it needs to be spreadable) Blend sugar, salt, and vanilla. Add cream and mix. You can add more cream if it is too thick. Add a drop or two of food coloring, if desired. Ice on cooled cookies.