As I write this column from my little patch of heaven, snow is melting and the girls/chickens are beginning to lay eggs again. 

Valentine’s Day is on the winter horizon.

This year, I’m skipping chocolate treats and instead, baking batches of a beloved, buttery, sugar cookie flavored with both vanilla and almond extract. 

I first tasted these light golden cookies when Jane Cervantes, a West Chester, Ohio professional baker and candy artisan, brought them to my cable show. That was a long while back, and from the first bite, these cookies stole my heart. 

Because they contain cream of tartar, the texture can be a bit chewy in the center, sort of like snickerdoodles. 

I’ve adapted Jane’s recipe only slightly.

We love them simply sprinkled with sparkling sugar prior to baking.

Go full tilt and frost them with an easy thick glaze that hardens after it sets.

Prefer a buttercream frosting that can be piped on but still stays soft? 

I’ve got both frosting recipes for you, too.

Jane’s deluxe sugar cookies with sparkling sugar

Ingredients

1 cup salted butter, softened (if using unsalted, add 1/4 teaspoon salt)

1-1/2 cups confectioners’ sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Sparkling coarse sugar for sprinkling on top (optional) 

Instructions

Beat together butter, and salt if using, confectioners’ sugar, egg, vanilla and almond extracts until mixture is fluffy. 

Whisk together flour, baking soda and cream of tartar. 

Slowly blend in flour mixture with butter mixture. Dough will be very soft and must be chilled before baking.

Roll dough out 1/4” thick between plastic wrap or parchment paper (sprinkle wrap with a bit of flour to prevent sticking) and chill in refrigerator from an hour to a day or 2. 

Preheat oven to 350.

Remove dough from wrap and lay on lightly floured surface. Sprinkle top of dough very lightly with flour.

Cut cookies out with favorite cutter. Reroll as necessary.

Place an inch apart on ungreased or parchment lined cookie sheets.

If you like, sprinkle with coarse or sanding sugar. If you’re going to frost them after they cool, don’t sprinkle with sugar.

Bake 7-9 minutes or so until edges barely start to turn golden. The longer they bake the crisper they become after cooling. 

Yield depends. I got a good dozen and one half from a medium heart cookie cutter. 

Simple glaze

Whisk together 2 cups confectioners’ sugar, 1 teaspoon vanilla and 3-4 tablespoons of water.

Buttercream frosting

Beat together 1 cup softened butter with 1-1/2 teaspoons vanilla.

Add 4 cups confectioners’ sugar gradually, beating as you go to mix well.

Add up to 1/4 cup heavy cream, again beating as you go and continue to beat until light and fluffy.

Tip: Super Bowl cut outs

Cut into football shapes and color frosting with favorite team’s colors.