Cookies

VALENTINE COOKIE COUPLES

2 and 1/3 cups sifted all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
1 tablespoon shortening
¼ teaspoon vanilla
1 cup sugar
1 egg
½ cup sour cream (dairy or natural)

METHOD:
Sift together sifted flour, soda, baking powder and salt. Cream butter and shortening until smooth and stir in vanilla. Add sugar cream well. Beat in egg, then stir in flour mixture in two additions. Blend first with rubber scraper, then with clean hands until well-mixed. Chill dough. Roll on floured board to thickness of about 1/8 inch. (A good pliable dough, easy to roll) Cut out half of dough with 2½ inch round fluted cutter. Cut out remaining half with heart-shaped cutter, 1½ inches across at “shoulders”. NOTE: If desired, place a red cherry half or pecan on top of each heart before baking. Place on greased cookie sheets at least 2 inches apart. Bake at 375 degrees for 11 minutes. Cool on rack. Put together with ICING: Two cups unsifted icing sugar, ¼ cup butter (room temperature), two tablespoons plus two teaspoons milk, shake of salt, one teaspoon cherry flavoring, six drops red food coloring. Cream butter and add remaining ingredients. Place slightly mounded measuring teaspoonful on bottom round and press heart on top.

Makes 36 couples.