Are always heart shaped
And always made with the same recipe.
Years ago, they were made for Daughter Sarah to take to school
Now they're made just because
Sometimes as party favors for my Valentine Luncheon guests,
Othertimes for Valentne Eve Tea
But next year they'll be made to send to grand girl Lucy!
Linderhof's Valentine Cookies
through the years!
Frosted with pink buttercream icing!
Frosted with royal icing and painted to look like Conversation Hearts
for gifts for guests
Red sugar sprinkled -- just for tea!
Frosted with royal icing and painted with flowers
And inscribed with a name
To be used as place cards for my Valentine's Luncheon
Linderhof Valentine Hearts
1 cup softened butter
1 1/2 c. sugar
1 T. vanilla
1 t. almond flavoring
4 cups flour, resifted with
1/2 t. salt and 1 t. baking powder
Beat the butter and sugar until light and fluffy. Add the eggs and flavorings. Add the flour mixture and beat or knead until smooth. Roll into two rolls, wrap in paper and chill for several hours.
Using one roll at a time, roll dough out on a lightly floured board. If thin crisp cookies are wanted, roll the dough about 1/16 inch thick, if soft, thicker cookies are wanted, roll about 1/8 inch thick.
Cut out as desired.
Bake in a moderate oven (375) until very delicately golden, usually 8 or 10 minutes. Decorate as desired. If you sprinkle with sugar, sprinkle it on before baking. If you frost, frost after cookies are cooled!
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.