I asked on facebook if it was too soon to start sharing Valentine’s recipes, and I received a resounding “absolutely not.” So, here is the first one of the season.
These cookies have an amazing depth of flavor AND a chewy texture. I love them. I tried to make them swirled using cherry juice instead of food coloring, but I don’t think I used enough. The swirl is very faint. Next time I might add in just a pinch of red food coloring gel. But only a pinch, because I really love how delicate these look.
However, don’t let that fool you on their taste. I used a homemade vanilla sugar to add some deep vanilla flavor. You could just add some bean, or paste to the cookies, but I like to make vanilla sugar and keep it in mason jars in my pantry. I use it often, and just replace the sugar and not the beans. Every 5-6 uses I remove the beans and add fresh ones. I buy my beans online (here) as they are much cheaper that way, and you get more than the one or two in a jar from the grocery store!
One of the best things about these cookies is you store them in the freezer wrapped in parchement or wax paper. Then you slice and bake. Perfect to keep extra rolls stocked up for guests or a fun easy weeknight dessert. I like to make extra batches of these and store them just for that reason!
**If you enjoyed this recipe, you may also enjoy….
Icebox Cookies by The Faux Martha
Sugar Cookie Bars by In Katrinas Kitchen
Lofthouse Sugar Cookies by Shugary Sweets