We had two birthdays at work this week. Last year I brought in one cake for both guys. This year I brought in something smaller on each of their separate days.
This year I’m not always doing cake, but whatever dessert floats my boat at the time. Due to a serious lack of sleep Saturday night, I made it easy on myself Sunday and made Blondie Bars for the Monday birthday.
For the other birthday I made a new cookie recipe my mom sent me in 2008. It actually came from my brother’s friend’s mom when my brother was making cookies for his girlfriend. Follow that? My mom thought it was just so cute how Brock & his friend where exchanging recipes.
Growing up, every Valentine’s Day we’d make the same heart-shaped cookies with pink frosting and a conversation heart on top and then drive around to deliver them to all our friends. Supposedly this new recipe is a better version of that one.
I waited to make them until now because
I’m a tightwad and didn’t want to spend $3 on a bag of conversation hearts so I waited until they went on sale after the holiday hubby also wanted to bring some to deliver to the lady’s who work in the Mayor’s office at town hall and the meeting around Valentine’s Day was cancelled due to a snowstorm and the next one was last night. I’m all about killing two birds with one stone.
So, yes, the birthday boy at work was a little embarrassed today when I showed up with cookies that said “heart throb” and “sugar lips” and “I want you”, but I think he quickly got over it when he tasted how delicious they were.
I know it’s a little late for this year, but here’s the recipe for next year:
VALENTINE’S DAY COOKIES
1/2 c. shortening
1 c. sugar
2 well beaten eggs
2 T. light cream
1 T. vanilla
3 1/2 c. cake flour
2 teaspoons baking powder
Stir together flour and baking powder. In separate bowl cream together shortening, eggs, sugar, cream and vanilla. Add sifted ingredients to creamed mixture. Shape into ball, wrap in saran wrap and chill overnight.
Dust board or counter top with enough powder sugar to keep dough from sticking. Roll out until dough is about 1/2 inch thick. Dip cookie cutter in powder sugar before cutting each cookie (to keep from sticking). Place cookies on lightly greased cookie sheet.
Bake at 375 degrees for 8 minutes or until slightly golden brown on the outside. Cool completely before icing.
For Icing combine the following:
1 lb. powder sugar
1/4 lb. butter (1 stick), softened
1/8 t. salt
1 t. vanilla
3-4 T. milk (mixing in one tablespoon at a time until desired consistency)
food coloring (optional)
NOTE: I should have stopped after 3 T of milk, but silly me kept going. I think that’s why my frosting has the white swirls in it. I found the best way to ice the cookies was to hold them by the side and dip them in the frosting. Then kind of shake them to get it to settle down smoothly and put the sprinkles or conversation hearts on right way. Let sit out on the counter a few hours until the frosting hardens and then store covered.