We had a blast making our valentine cookies! Janel, our oldest daughter, brought her three boys to Rexburg and we all worked together to create our heart shaped masterpieces. We used our favorite sugar cookie recipe from Lori Cammack. The sour cream makes them soft and perfect every time, and you don’t have to chill them too long. Just remember to roll them out thick and take them out of the oven before they get browned. That way, they stay soft and thick so they’ll melt in your mouth. The cream cheese frosting has a light lemon flavor and just finishes off the combo nicely. Mmmm…

World’s Best Sugar Cookies:
1 c. butter
2 eggs
2 c. sugar
1 tsp. vanilla
1 c. sour cream (fat free works fine)
1 pinch salt
2 tsp. baking soda
1 tsp. baing powder
5-7 c. flour

Cream first four ingredients, then add the sour cream and salt. Add the dries to the top, and stir them together with a spoon, then blend them into the rest of the mixture. Mix well. Add enough flour so the dough is still a bit sticky.

Chill for 20 minutes and it will be easier to handle. Roll out so they are at least 1/4″ thick. Cut into shapes and bake at 365 for 8-10 minutes. Watch them and remove from oven just before they brown. Keep them light so they’ll be soft! If you make them plenty thick, you can even insert a lollipop stick and transform them into cookie pops, which look great arranged into a mug with some styrofoam in the bottom. ENJOY!

Frost with Cream Cheese frosting:
8 oz. fat free cream cheese
4 – 8 oz. butter (either way works)
Powdered sugar until thick and creamy
1/2 tsp. lemon extract