Oatmeal Sugar Cookies

Would it be Valentine's without a heart-shaped sugar cookie? For a spin on the traditional, try these cookies. They're packed with oatmeal and make just a little bit more of a hearty cookie...hearty, just like how I like my sweetheart!

The bonus is they come together quickly, especially for sugar cookies. They do not require chilling before rolling out. If you do use margarine however, you will want to chill the dough at least 1 hour before rolling and cutting out.

5 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups butter at room temperature

1 1/2 cups granulated sugar

4 Tbsp milk

2 eggs

2 tsp vanilla extract

2 cups rolled oats

Sift together flour, baking powder and salt. Cream butter and sugar together until well blended. Stir in milk, eggs and vanilla; beat until well combined. Stir in flour mixture and oats.

On a floured surface, roll the dough to 1/8"-1/4" thickness. Cut into heart shapes and place on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove from baking sheet and cool on wire racks. Decorate as desired.

Makes approximately 4 dozen cookies.

Sweetheart Buttons

Ah, February is here. The month of love. Not just for lovers but a perfect time to show everyone you care about just how much you love them. And what better way than with cookies? These little buttery, melt-in-your-mouth sweets will make you weak in the knees. They are called buttons because they're no bigger than a cute, large button and are filled with a sweet buttercream icing.

For best results, chill the dough about 1 hour before baking. A single batch will make approximately 36-42 small sandwich cookies.

Cookie:

1 cup butter (no substitutes) at room temperature

1/2 cup powdered sugar

2 1/4 cups flour

1/2 tsp vanilla extract

Pinch salt

Buttercream Icing:

1/4 cup butter, softened

1/4 cup shortening

2 1/2 cups powdered sugar

2 Tbsp milk

1/2 tsp vanilla extract

Dash salt

1/8 cup light corn syrup (such as Karo syrup)

1. For cookies, blend butter and powdered sugar together until fluffy. Add flour, vanilla and salt and mix until ingredients just come together. The dough should not be crumbly, but not overmixed. Wrap in plastic wrap and chill for 1 hour.

2. Roll dough into 1/2 tsp balls and place on ungreased baking sheet 2-inches apart. With the bottom of a drinking glass dipped in granulated sugar, flatten each ball slightly. Prick each flattened cookie with a fork 3-4 times. The prick marks will resemble a "button".

3. Bake at 400 degrees for 6-8 minutes or until edges are just barely browned. Remove from oven and allow to cool for 4 minutes before placing them on a wire rack to cool completely.

4. For icing, whisk together butter and shortening. In two parts, mix in powdered sugar and milk, whisk until light and fluffy. Blend in vanilla and salt. Add corn syrup and whisk for several minutes until icing is very fluffy. Tint with pink food coloring if desired.

5. To assemble sandwich cookies, take two baked cookies and press together with a small dollop of icing.

You will likely have excess icing, but don't worry, this icing is very versatile and can be used on cupcakes and all kinds of cookies...or just put some between graham crackers for a pink, sweet treat!