Is it just me, or is Valentine’s Day on steroids this year? I may not be in the West, but nearly every email from a retailer for these past two weeks has been ALL about St Valentine’s. Now, I’m not particularly a big fan of Valentine’s Day. Many, many moons ago when the Domestic Prince and I were in the early stages of our relationship, it held more meaning, and we would make more of a big deal about February 14th than we do now. Don’t get me wrong, we still acknowledge the day with a card or small token (we don’t have hearts of stone!), but it’s all quite understated. I’m now of the same thinking as the Prince that it just feels too commercial and more than a little bit contrived, and having a slightly rebellious streak, I don’t want to be told when to show the one I love, how much I love them. And since finally getting married, we now have our very own day to celebrate our relationship.
Honestly, I’m not bah-humbug, I promise. I pretty much embrace any and all holidays/festivals; Valentine’s is just not my thing. So, when the gorgeous Alice and I were having a long overdue Skype catch-up, she asked what was going on the blog on Friday, and I told her….(obviously it wasn’t love themed), she was surprised and said that I should do something to mark the day. Alice currently lives in the US, where V-day is suped-up and then some, so her lovely little minis are completely enthused about today – they’ve written secret cards for people in their class! As a result, Al is having a Valentine’s dinner and making all things V-day themed and has kindly shared one of her recipes with us today. Perfect for making with any of your little ones.
Heart shaped sugar cookies (makes approximately 24 cookies)
- 225g unsalted butter, softened
- 200g caster sugar
- 1 egg, lightly beaten
- 2tsp vanilla extract
- 1/2tsp almond extract
- 1 1/2tsp baking powder
- Pinch of salt
- 60ml sour cream
- 3tbsp cornflour
- 340g plain flour
- 400g icing sugar
- 3-4tbsp water
- 2-3 drops of food colouring per colour
- Sprinkles if you fancy
- Pre-heat the oven to 170 – 180C.
- Cream together the butter and sugar until it’s light and fluffy.
- Add the egg, vanilla extract, almond extract, baking powder and a pinch of salt and mix until it’s well combined.
- With either your stand or hand mixer on the lowest speed, add half the sour cream, then the cornstarch, followed by half the flour. Add the remaining sour cream and flour, mixing until just incorporated.
- If pressing into cookie moulds, roll the mixture into small balls and then press into each mould, making sure the mixture gets into all the creases of the mould. If rolling and using a cookie cutter, divide the mixture into 2 and then cover each ball in plastic and put in the refrigerator for at least an hour.
- Put the cookies onto a baking tray and bake for 8-10mins, or until set, but not browned. Cool for 5 mins and then transfer to a cooling rack.
- Once the cookies have cooled, it’s time to make the icing. Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Divide between separate bowls if you’re using a different colours and stir in the food colouring.
- Decorate and enjoy!
- In humid/rainy weather add 2tbsp extra flour.
- If you’re not keen on almond flavouring (DP, I can’t stand the stuff), then swap the almond extract for an additional 1/2tsp of vanilla extract.
- Don’t be tempted to make the cookies too thick – 1/4 to 1/2″ is perfect.
- If you have a food blender, give your icing sugar a quick whizz to get any lumps out.
- This cookie dough freezes really well, so you could make a double batch, and pop half in the freezer for a future day.
Are you like me and not really fussed when it comes to V-day, or do you embrace it with full gusto?
With big Valentine’s love
The Domestic Princess