Psssssssssst…tomorrow’s Valentine’s Day. You know, just in case you’ve been absent from blogging, commerce, TV, or just life in general for the past few weeks.
I feel like I hear and see this all the time, but Nate and I are not really into Valentine’s Day; we like to celebrate our love for one another year round (cheese alert!). But that doesn’t mean that it’s bad to get into the spirit! And let’s face it: any time that’s an excuse to bake, eat, and bury my face in chocolate is a pretty good holiday.
By those standards does that mean that every Saturday is a holiday?
Yes, yes it does.
So today I don’t have a special round-up of recipes, I don’t have a “just for two” meal that I can share, and the fact is that on Valentine’s Day? We’ll probably be eating leftovers. But what I can say is that you should make these cookie sandwiches, stick ’em in the freezer, and get thyself pumped up to eat them at any point in time.
You know, because I love you.
For real 🙂
Adapted from The Pioneer Woman’s cookies
- 2 sticks butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp vanilla extract (I love the extra vanilla-ness!)
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp sea salt
In a large bowl cream together the butter and sugar. Add the egg and vanilla and mix until well combined. Add in the flour, baking powder, and sea salt; mix until all ingredients are incorporated. Wrap the dough in plastic wrap and refrigerate for a few hours. When you’re ready to bake, let the dough sit out for about 10 minutes (Ree recommends doing this and I have to HIGHLY agree!). Gently roll out the dough to about 1/4 inch in thickness and, using whatever cutter you like, cut out the cookies (I used a 2″ biscuit cutter). Bake at 350 for about 12 minutes until the bottoms are golden. Let cool completely before frosting.
TRIPLE BERRY CREAM CHEESE FROSTING
- 1 8-oz block cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1/4 cup each of raspberries, blueberry halves, and chopped strawberries
- 2-3 cups powdered sugar
- 1 tsp vanilla
In a bowl cream together the cream cheese and butter until light and fluffy. Add 2 cups of powdered sugar and the vanilla and, starting on low speed, mix into the butter mixture – this might take a little bit but it will end up thick and rich! Add in the raspberries only and turn the mixer on high – you want to break them up because the added juice will thin the frosting a bit and turn it a pretty color of pink. Finally, fold in the blueberry halves and chopped strawberries. When the cookies are cool, spread about 1-2 Tbsp of frosting on one cookie, toss another one on top, and press down slightly. Voila! Sandwich.