1 3/4 C flour  •  1 tsp baking soda  •  1 tsp cream of tarter
1/2 C butter, room temp  • 2 C granulated sugar
3 egg yokes  •  1 tsp pure vanilla extract
1 butter frosting recipe (below)  •  various sprinkles

In light of Valentine’s Day I though it only appropriate to share with you one of the fun baking activities my kids and I enjoyed making together yesterday. Cookies are always a fun and easy way to include the kiddos in the kitchen. While we bake it also gives me the opportunity to impart important principles to my kids, such as “it is better to give than to receive” or that we should “love one another”. As the kids assist me in making cookies we talk about the people we are thankful for and love, we also discuss why it is important to think of others and give. Once all the baking is done and the spoons and beaters have been licked clean, we package up the cookies and deliver them to some of those loved ones. These ‘Melt My Heart Sugar Cookies’ really do melt in your mouth! As you bite into this sweet and tender cookie it literally begins to dissolve in your mouth. You then begin to experience the yummy vanilla flavor, crunchy sprinkles and sugary goodness, this cookie you are guaranteed to love.

Preheat oven to 300 degrees F.

Prep cookie sheets by lining with parchment paper and set aside. In a medium bowl, beat butter until creamy, then add sugar and continue to beat well. Next add in the egg yokes and vanilla extract. Gradually add the flour, baking soda and cream of tarter, beating until it will no longer beat and then stir in the rest. 

Makes about 2 1/2 dozen hearts

Butter Frosting

3/4 C butter, softened
9 C powder sugar, sifted
1/4 C milk
2 tsp pure vanilla extract
food coloring if desired

Beat butter until creamy and smooth, gradually add 2 cups of the powder sugar, the milk and vanilla. Once combined slowly add the rest of the powder sugar. You may need to add additional milk to get the desired consistency. Add in food coloring if desired and spread over cooled cookies.
Recipe adapted from the ‘Better Homes and Gardens New Cook Book’, 12th Edition, p.170

notes: Make sure the cookies have cooled completely before frosting them. Store in air tight container and refrigerate for up to a week.

… wishing you a day full of love and sugary goodness.