You Make My Heart Skip a Beat

What’s the first thing that pops in your head when I say “Valentine’s Day”? Ok, maybe the second thing.

Whenever I think of the holiday, I think of all the cute and corny phrases people use to express their love. Of course, being a super big cheese ball myself, I had to come up with a way to incorporate one in a post.

I teamed up with the amazingly talented Lindzi from The Trendy Sparrow to share with you a little treat idea along with some free printable gift tags. Something a little sweet, a little corny and perfectly romantic for this holiday weekend!

I used a variety of heart shaped cookie cutters for the small hearts and free handed the musical notes. One of my little sugar cookie tricks is to create your own cutter. I take a piece of card stock paper and trace the shape I want off my computer screen. I cut it out and place it on the rolled out dough and then using a knife I outline the shape cutting into the dough, creating the cookie.

My Favorite Sugar Cookie Recipe

adapted from Martha Stewart

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter

1 cup sugar

1 large egg, lightly beaten

2 tablespoons milk

1/2 teaspoon pure vanilla extract

Instructions

1. Combine flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.