Valentine Cookie Recipes!

My sisters and I used to get together and bake sugar cookies and other delectables in the days preceding Valentines Day. This is my favorite SUGAR COOKIE recipe of all the ones we have tried (six or more). The Sugar Cookie (from Grandma Hare's Cookbook, rumored from Martha Stewart) 2 C. flour 1/4 t. salt 1/2 t. baking powder 1/2 C. sweet butter 1 C. sugar 1 egg 2 T. brandy or milk 1/2 t. vanilla Sift together dry ingredients. In an electric mixer, cream butter and sugar; add egg, milk, and vanilla and beat well. Add dry ingredients a little at a time and mix until well blended. Wrap and chill dough for at least 30 minutes before rolling. Preheat oven to 400F. On a lightly floured board, roll out 1/3 of the dough at a time. Roll to 1/8 thickness and cut with cookie cutters. Put shapes on buttered baking sheets or parchment paper and bake for 10 minutes (or less). Do not allow to brown. Cool on racks. An icing mixture is listed but we prefer a fluffy buttercream icing, usually dyed pink. Chocolate Heart Cookies (Very rich!) 3/4 lb. (3 sticks) unsalted butter 1 3/4 C. sugar 2 eggs, lightly beaten 3 C. all-purpose flour 1-1/2 C. imported cocoa 1/4 t. salt 1 t. ground cinnamon Icing is listed to glaze with. These cookies are very rich and go well dipped in a chocolate dipping mix: 1 pkg. white dipping chocolate (1 lb.) 1 t. shortening Mix chocolate with shortening in a heavy pan over low heat. (I put in deep glass container and microwave, stir often as it melts). Dip finished cookie and allow it to dry on dry rack until chocolate hardens. Cream butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat well. Sift the dry ingredients together and stir by hand into the butter mixture until mixed thoroughly. You may need to add more flour if the dough seems too soft.) Divide the dough into three small flat rounds. Wrap in plastic and chill for at least an hour. Preheat oven to 375F. Lightly butter sheet or cover and cook on parchment (or silicone liners). On a well-floured board (or a cool stone, with no flour), roll out dough into a thickness or slightly more than 1/8 inch. Cut dough into 3 inch hearts and place on baking sheet. Bake 8-10 minutes, just until the cookies are crisp but not darkened. Cool on wire racks. When cookies are cool, dip into white chocolate mix and let harden. Enjoy!