Valentine Butter Cookies

Yes. It's that joyous time of year again. Valentines day. The day of the year where I shut myself up in my room, eat chocolate and listen to Adele..and cry? No, I'm totally joking!

Except for the chocolate. That's a must on every singles Valentines day. Talking about being as single as a pringle; I made these fabulous butter cookies. Both of my best friends, who are also best friends with eachother share the same birthday. And yes, it is Feb 14th, the day of Valentines. Is that a good thing or a bad? I dunno. I would be happy getting all those boxes of Guliyan from my family.

I started Year 12 - aka my final death year of school - 3 weeks ago, and I've already had 4 breakdowns. Oh my god, how am I going to survive!? I'm stressed out to the max and the real assessments haven't even started!

Talking about assessments, I studied my ass off last weekend for Biology and I went to my first test on Monday morning. I did the test, I was pretty tricky but hey, I thought, I reckon I did okay.
Ha. Biggest. Lie. Ever.
I got it back yesterday. The paper lay innocently on my desk and I flipped it over.. 57%. Yes. My first assessment of Year 12 and that's my result. Great start to the beginning of the year. Note the sarcasm!

And yes, when I got home I had a binge. It consisted of 6 of these cookies. It also consisted of my putting 10 kilos on each of my thighs. Yee-haw! Go me!

..If you ever feel like you need to eat your feelings (story of my life) go for these! Buttery, but good!

Valentine Butter Cookies

3 cups all purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 Tablespoon milk

Method

1. Sift together flour, baking powder and salt. Set aside.

2. Beat together butter and sugar in an electric mixer until light in color. Add egg and milk to the mixture and beat until well combined.

3. With the mixer on low speed, gradually add the flour, mixing until the dough pulls away from the sides of the bowl.

4. Divide the dough in half and stain with gel food coloring if desired. Wrap in wax paper and refrigerate for at least 2 hours.

5. Preheat oven to 375.

6. Remove one package of dough from the refrigerator at a time. Sprinkle your work surface and a rolling pin with powdered sugar. Roll the dough to 1/4”, rotating the dough around the work surface, making sure it doesn’t stick.

7. Cut dough into desired shapes and place on a greased cookie sheet, or a cookie sheet lined with parchment paper or a silicone mat. Brush with a bit of beaten egg and milk before sprinkling with sugar in the raw or sanding sugar.

8. Bake for 7-9 minutes, rotating the pan half way through baking. Remove from the oven when cookies have barely started to brown on the edges. If you’re not using a silicone mat or parchment paper, I like to remove the cookies from the pan when they are still very warm. This will ensure they won’t cool and stick to the pan. Just be careful, they’ll be a bit fragile.