Valentine’s Sugar Cookies
Serves: several dozen depending on size of cookie cutter used
 
Ingredients
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2⅓ cups all-purpose flour, plus more for dusting
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅛ cup buttermilk
  • ½ teaspoon vanilla
  • sprinkles
  • ⅔ cup apricot or strawberry jam, slightly warmed (optional)
Instructions
  1. In a large bowl beat butter and sugar until fluffy, about 4 minutes. Add egg and vanilla; beat well.
  2. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined.
  3. Wrap dough in plastic; chill until firm, 1 hour or overnight.
  4. Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough ⅛ inch thick. Cut out hearts using any 1- to 3½-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Sprinkle with decorative sugar or sprinkles, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; re-roll scraps.
  5. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.
Notes
Recipe slightly modified from Martha Stewart
Recipe by Nutritious Eats at https://www.nutritiouseats.com/german-chocolate-mousse-valentines-cookies/