Signs of Valentine’s

I started making these cookies several years ago when I found the original recipe in a February issue of Martha’s main mag, Living. I made them every year and then I had kids. Now it’s sporadic. But this year I was in the mood and I’ve since found a sugar cookie recipe that is SO easy and SO yummy it makes baking these a piece of cake…. er, cookie.
That’s raspberry jam in the middle. I *heart* raspberry jam. {teehee}

Oh and I also made the Valentine’s cards for the boys’ classmates from cardstock and scrapbooking paper scraps.

I’m feeling awfully domestic lately. Wonder why…

Oh and here’s the recipe if you want it:
Sugar Cookies:
1 cup (2 sticks) of butter, softened
3/4 cup of sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups of flour
1/4 tsp baking soda
1/4 tsp salt
Heat oven to 350 degrees F. Beat butter and sugar with electric mixer on medium-high until smooth. Add egg and beat for 2 minutes until fluffy. Turn mixer to low and add extracts. Combine the flour, baking soda and salt in small bowl. Gradually add flour mixture, mixing until incorporated (the dough will be stiff). Shape into a one inch thick flat disk. Refrigerate, wrapped, for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again.
Bake for 10 – 12 minutes, until the edges are just a little golden brown. Cool slightly on baking sheets before transferring to cooling racks.