Valentine’s Day is coming right up (as in tomorrow!), and I love it.  No, I don’t like the overly corny marketing and yes, if you love someone you should show it all year ’round. But despite all the reasons so many people love to hate it, I’m a fan. I mean really, no matter your relationship status, there’s always someone you can send a little special love to. Family, friends, the puppy…all good candidates for getting a shoutout on the day of love. 

Sugar cookies should be simple; the appeal lies in the old-fashioned sweet buttery goodness.  This recipe (which is really an awesome master recipe for about 14 variations — I went with regular and toasted coconut this time) is great for beginner bakers and experienced cookie monsters alike.  These cookies freeze really well, so you can start making your holiday cookies wayyyy in advance! (One day I will be that organized.)

 Another reason why I love Valentine’s Day might lie in my weird penchant for conversation hearts. I know, they don’t even taste that great, but I bet if they were home made they would be delicious! Check out this recipe for the little treats, sounds awesome! http://bravetart.com/recipes/ConversationHeartsGF

You could ice these sugar cookies with some colourful royal icing to make your own conversation hearts; all the fun of a conversation heart in a cookie! Yum.

Sugar Cookies (recipe from “The Joy of Cooking: All About Cookies”)
Makes about 36 cookies

½ pound (2 sticks) unsalted butter, room temp
1 cup granulated sugar
½ tsp salt
1 large egg yolk
1 large egg
2 tsp vanilla
2½ cups all-purpose flour

For the toasted coconut variation, add ½ cup toasted sweetened or unsweetened shredded coconut to the dough.

Have all ingredients at room temperature.
In a large bowl, beat butter, sugar, and salt on medium speed until very fluffy and well blended.
Add egg yolk and beat until well blended, then add the egg and the vanilla until well combined.
Reduce speed to low and beat in the flour until combined.
Divide dough in two disks, cover in plastic wrap and leave the dough in the fridge for about an hour (or up to a few days, as long as it is wrapped tightly!).
Remove dough from the fridge, and roll to about 1/8 inch thick.
Cut shapes as desired and bake at 375F for 6-8 minutes. (For the cookies to hold their shape better, put the tray of cut cookies in the freezer for 5-10 minutes before baking.)
Let cookies cool completely on a wire rack before any decorating.
Store in airtight containers for a few days at room temperature and for a pretty long time in the freezer!