My Valentine

I have always disliked Valentine's Day. It's probably because I never had a boyfriend on that particular day and I was jealous of those who did. My best Valentine's Day was when I was engaged to Chris. We had a romantic evening listening to a piano quartet at BYU and then eating chocolate something-or-other. Over the years I have become less and less romantic. I still don't care for the day. This year we didn't exchange any gifts. How boring is that? I did bake some cookies and take them around to the neighbors. I did that for Kennedy's benefit. I want her to learn to be compassionate and loving. She had fun delivering her Valentines. These are the recipes I used. The sugar cookie recipe comes from my Mom. It's the best because the cookies are soft. Oh, and I do love my husband very much. I don't need a holiday for an excuse to tell him I love him.

OLD FASHIONED SUGAR COOKIES
Sift together:
3 ¼ cups sifted flour
1 tsp. soda
½ tsp. salt
½ cup butter or shortening
1 cup sugar
1 egg
1 tsp. vanilla
Beat for 2 minutes. Add ½ cup sour cream. Add flour mixture. Beat 1-½ minutes. Roll out on floured surface to ½ inch thickness. Cut with your favorite cookie cutter. Place on greased cookie sheet. Bake at 375 for 8-9 minutes. Do not over-bake. Cool. Spread with your favorite frosting.
My favorite frosting is a tub of Betty Crocker cherry flavored frosting. Add just a tiny bit of powdered sugar to thicken. Yum yum!

ALMOND KISS COOKIES
½ cup butter, softened (no substitutes)
½ cup sugar
½ cup brown sugar
1 egg
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
¼ tsp. salt
Additional sugar
40 milk chocolate kisses with almonds
Glaze
1 cup confectioner’s sugar
1 Tbs. milk
4 tsp. raspberry jam
¼ tsp. almond extract
In a mixing bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
Roll dough into 1" balls, then roll in additional sugar. Place 2" apart on ungreased baking sheets. Bake at 325 for 10 - 12 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.