Cookie recipes tend to be passed down from generation to generation and shared by friends or family — or, in this case, our editor-in-chief Amy Zavatto’s big sister.
“This is my go-to Christmas sugar cookie, revamped with red food coloring for Valentine’s Day,” says cookie aficionado Linda Zavatto. This heart-shaped treat, sprinkled with pink sanding sugar on one side and rich dark chocolate on the other, will most likely break a few hearts once they disappear.
Zavatto, who calls Shelter Island home and resides in the house she and her sisters grew up in, is no stranger to the feel-good effects that giving the gift of cookies can foster, frequently delivering her confections to older adults on the island.
“I started making them for elderly people who were home and don’t drive anymore, but love a sweet treat,” says Zavatto of her favorite pastime. “During the pandemic, a slew of people requested them; older folks just love anything with sugar,” she laughs.
Zavatto recalls baking a small repertoire of chocolate chip, snickerdoodle or peanut butter cookies since she was nine, simply based on, as she says, “wanting to make cookies.” However, it may have been her mother, Virginia, who sealed the deal by handing her daughters The Betty Crocker Cookbook when they entered young adulthood and began to make their way out into the world (Zavatto’s version is circa 1975).
“This sugar cookie recipe was adapted from that ‘here you go-good luck’ book,” she says laughing, “but I prefer a little more almond taste, so overflow the half teaspoon.”
As with anything, practice makes perfect, so take your time applying the half layer of melted chocolate. “If you make a mess, you can just make a whole chocolate-covered cookie,” suggests Zavatto. “There are no mistakes. Just ensure you measure all your ingredients, don’t over bake and you’re good to go.”
Baking and giving these delectable goodies to your sweetheart, friend, family member or anyone needing a sweet gesture is also encouraged, and not just for Valentine’s Day.
“It is love all year round,” says Zavatto. And she would know best.
Valentine’s Day sugar cookies
Prep Time: 2 hours 45 minutes
Makes 2 1/2 dozen cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups confectioners sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- red food coloring
- 1 12 oz bag semi-sweet or bittersweet (60%) chocolate chips, preferably Ghirardelli
- red or multicolor sanding sugar for decorating
Directions
- Thoroughly mix the first five ingredients. Add one to two drops of the red food coloring and blend to a light pink. Blend in flour, soda, and a Tartar cream. Cover and chill for 2 hours.
- Heat over to 375°F.
- Divide dough in half. On a lightly floured pastry cloth or mat, roll out each dough round to about 3/16″ thickness.
- Using a heart-shaped cookie cutter, cut out heart shapes– sprinkle half of each heart with sanding sugar.
- Place on a greased cookie sheet and bake for 7-8 minutes until light brown on the edges. Allow to cool.
- Meanwhile, melt chocolate in a small stainless bowl, double-boiler style – dip or brush melted chocolate on the plain half of each cookie.
- Set on wax paper to set. Seek out some Valentines and make their day.
