Sugar Cookie Lovin'

I have tried many a sugar cookie recipe. I have this itch to make the perfection that I buy in a Loft House box. (I'm kind of a really huge fan of Loft House in all of their preservative glory.) But I have to tell you, it's impossible. What they do in that factory just doesn't happen in my kitchen, and that is probably I good thing. So despite all the knock offs and claims to obtain such coveted perfection, I say stick to what is good and that is this recipe. I have eaten probably over 200 cookies from this recipe in my life time -- if you figure my mom had me making them with her when I was like two and I'm 25 now so that's 23 years with at least 10 cookies a year (or 20) or something like that...so...that's why my bones are so dense and strong and...anyway, back to these little glories.

Valentine's Day, Halloween, and Christmas. 'Tis the season for sugar cookies! (Sorry, Claire, for knocking sugar cookies last Christmas. I was just on a sugar overload, methinks.) This Valentine's Day is no exception. If you haven't considered the sugar cookie Valentine's Day tradition, try these cookies and you will be convinced that you should join in the fun. The recipe is easy and produces a very workable dough. It does not require any refrigeration and the result is fantastic. You will be in love -- I am just warning you.

Do you need more convincing to trot into your kitchen and pull the butter out of the fridge? I am talking soft, melt in your mouth, almost as good as Loft House sugar cookies. Alright, they are better than Loft House! How could they not be? They are made in your kitchen by your loving hands with your desire to be an awesome sugar cookie-making fiend. Can you picture it? Good. Now go and try it.

Oh, and I thank my mom for this lovely tradition and recipe. She was always so good to prepare the dough and endure our eager helping hands. I am grateful she taught me how to cook and bake and I am grateful I can share this tradition with my own daughter.

Sugar Cookies

Yield: ~ 3 dozen depending on thickness and size

2 sticks butter, firm but not frozen
3 C flour
1/2 tsp baking powder
1/2 tsp baking soda

2 eggs
1 C sugar
1/2 tsp vanilla extract

Preheat oven to 375 F. Mix flour, baking powder, and baking soda together. Cut the butter into the dry ingredients mixture. I recommend using a food processor to evenly distribute and cut the butter. It works like a dream. But if you do not have a food processor, a pastry knife or two butter knives will work.

In a separate bowl beat eggs for 1 minute. Add sugar and vanilla and continue to beat for another minute.

Mix together the dry ingredients and the wet ingredients. Mix until the flour is incorporated and the dough starts to come together.

Scrape 1/3 dough at a time onto a lightly floured surface. Flour your rolling pin and roll dough to 1/4 inch thick. Cut cookies in your most favorite shapes and place on ungreased cookie sheet. Repeat this process until all the dough is used.

Bake for 6 - 8 minutes. Cookies will not brown. If you are looking for a visual indication, a golden hint around the base means they are done, but may even be a little overdone.

Enjoy with frosting, milk, Nutella, or whatever your heart desires. If you put sprinkles on before putting them into the oven, the sprinkles will bake into the cookie, beautifying them!

**You may double this recipe, but if you do use a food processor, only process as much butter/flour as it can handle at a time. You may have to do a couple of rounds.

Adapted from Viv Duvall, my Aunt Leslie's friend, and years of making them with my mom.