Love Is In The Air

 I am still swooning over these heart shaped sugar cookies with Magnolia Bakery buttercream frosting that I've made for Valentine's day for several years. It is the only buttercream recipe I ever use. Even though making these cookies is a big accomplishment for me, you must check out this Gal-entines Day Dessert Party. Major swoon!!! I'm having the gals over on Tuesday for dinner, and I've chosen to use Old Ivory from Syracuse China that I inherited from Joe's aunt that lived in NYC. I discussed the china with my friend that works in an antique shop, and she said Syracuse China is the only china that is selling right now. I am happy to use it and enjoy it with the gals. 

My Valentine  gave me an early gift, the 12th memory bottle he has made for me. I posted about these bottles back in 2012 and really need to take some recent pictures. Ever since we have been married, he secretly stashes business cards, tickets, receipts, brochures, artifacts, wine bottles and stuff from our travels. The bottles still bring many smiles, and I have them on a shelf in our sunroom that is eight feet off the ground. I have to stretch my neck to see them.

Using an empty wine bottle, he uses wood glue, glue-all or contact cement to secure the memory items to the bottle. After he glues, he puts rubber bands around the bottle to keep everything tight while the glue dries. When he gets to the top of the bottle, it gets a bit challenging. So he cuts those items at an angle so they will fit better. Once the glue is dry, he puts a thin coat of shellac on the bottle. Since ink can bleed on thin paper (such as store receipts), he  doesn't put shellac on those items. 

This is my attempt of decorating for Valentine's Day. If I was home more often, I would probably decorate more. It seems like only yesterday when I married this very special man. My thoughts return back to February 14, 1999 . Being deeply loved by someone gives you strength. Cupid's got nothing on us. 

World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting

Cookie Ingredients:

1 cup granulated sugar

1 cup powdered sugar

2 cups vegetable shortening

3/4 teaspoon vanilla

1 large egg, beaten

3 1/3 cups cake flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

  

Directions:

1) Preheat oven to 375°.

2) In a medium bowl, cream together the sugars and shortening using an electric mixer.

 3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.

4) Increase speed to medium and mix for 3 minutes.

5) Slowly add vanilla and beaten egg while mixing.

6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

 7) Scoop with an ice-cream scoop if decorating with sugar only

8) Place directly on cookie sheet.

9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

If making cut out cookies form dough in to two balls, chill dough in refrigerator for at least two hours covered.

Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters.

Place directly on cookie sheet. Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Decorate with Buttercream Frosting or Sugar (See recipe below).

Magnolia Bakery Buttercream Frosting Ingredients:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Thank you so much for stopping by!

xo

Deb