This year, from the moment Woolies stocked their stores with their Valentine’s range, Oli became absolutely obsessed with Valentine’s Day. He wanted to buy everything for his teacher. Instead, I convinced him we could bake for him and Soph’s teachers, which he happily agreed to.I used my trusty sugar cookie recipe that I always use for the base – remember it from Oli’s 5th birthday and the Mummy Cookies at Halloween? See how versatile they are, and this recipe never fails to disappoint. So, the kids and I got to work.
Actually, this bake was a family affair – Dyl and Sophie made the dough and then the kids and I did the rest. Baking is great for all ages, especially something as simple as cookies. Soph cut out the bigger circles then Oli cut the hearts out of the circles as this required a bit more skill to try and get them centred. Is anyone else as addicted to cookie dough as us?
1 cup & 2 tbsp butter, softened (I always use salted butter, and then leave out the addition of salt in the recipe)
1 1/2 cups white, granulated sugar
3 large eggs
3/4 tsp vanilla essence
3 & 3/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
3/4 tsp salt
Strawberry jam (you won’t use the whole jar but will need a tsp of jam per cookie)
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Roll into a ball and cover in cling wrap. Chill the dough in the fridge for an hour, or overnight if you wish (and are patient enough). Preheat your oven to 200 degrees C (or 400 degrees F). Roll out the dough on a lightly floured surface and lightly dust the rolling-pin, rolling to 1/4 or 1/2 inch thick and then cut with the cookie cutters of your choice. Bake the cookies for about 8 minutes on a lightly greased baking tray, or a tray lined with baking parchment, and then cool completely on a wire rack. Once cool, spread the jam on the bottom half of the cookie sandwich. Lightly dust the top half of the sandwich with icing sugar before sandwiching them together. Allow them to dry for a further 30 minutes before storing in an airtight container – with baking parchment between each layer.
Tip – try use a smaller heart cutter than the one I used – that way, it’s more stable to shift onto a baking tray.
The kids did such a great job with these, so much love went into them. The cookies will go into a beautiful jar for each of the kid’s teachers, which they cannot wait to give them on Wednesday. Let’s just hope these little fingers don’t get stuck into them before then!
Happy Valentine’s and happy baking!