When I was a girl we had a local bakery downtown that made these delicious heart-shaped sugar cookies with red hot centers for Valentine's Day. I think they were a nickle apiece back then, and I couldn't wait to walk to the bakery after school to buy myself a heart cookie. I never forgot those hearts and when I got old enough to make my own cut-out cookies, I made sure to bake up some of those beauties to celebrate Heart Day. The recipe is my mom's, and if I do say so myself, they are The Best Sugar Cookies Ever. Yes, they really are. You should try them. Want to? Ok. Here ya go!
1 c. butter
1 c. Crisco shortening
1 c. powdered sugar
1 c. white sugar
4 1/2 c. flour (plus a little more for rolling out)
1 t. baking soda
1 t. cream of tartar
1 t. vanilla
Cream together butter, shortening and sugars. Add eggs. Add dry ingredients and then vanilla. Mix well, scraping down sides of bowl. Chill in the frig for several hours. If rolling out dough for cut-out cookies, you may need to add a little more flour. You don't want dough too sticky.
Divide the dough into four chunks and roll out on a floured cupboard for cut-out cookies or roll dough into 1 inch balls and flatten with a sugared glass bottom. You may also like to sprinkle some extra colored sugar on these. Bake at 350* for 8-10 minutes. Do not over-bake. You barely want a golden tinge on the edge.
If you like, you may frost the cookies with an icing mixing: powdered sugar, milk, vanilla, and a little almond extract. Make as thick or thin as you want. Add sprinkles. This recipe makes a large batch, approximately 4 dozen cookies or more.
**Famous Christmas, Valentine’s Day or Easter cookies.