Valentine Day Cookies


This recipe is from Company’s Coming Cookies. They weren’t exactly what I was looking for but they are delicious and not too sweet, which is what you’re looking for when you’re going to pile the cookie with icing.

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cream butter and sugars together, add the egg and beat until smooth and creamy. Scrape down the bowl, then add the milk and vanilla and beat again. Throw in the dry ingredients, then stir just until combined.
Mix a small amount of flour and icing sugar (2 Tbsp of each) for dusting your surface. Sprinkle your counter with the flour mixture, then roll out the dough to about a quarter inch thick. Cut out into any shape you want. Carefully transfer them to your cookie sheet. When you smoosh the leftover dough and re-roll it, be gentle and play with it as little as possible because the more you play with it, the tougher the final product will become. Of course, if your kids are helping you, roll it and smoosh it like crazy because you’ll dunk them in milk anyhow and they’ll just taste like love.
Bake them at 375F for about 10 minutes.

**The cookie cutter in the photo was made by my brother in shop class when he was in grade 7. (sometime in the 80’s) I think he actually made it for our mom, but I have it. I am a sucker for the combination of sentimental and practical.**

When they are totally and completely cool, decorate them. You can use any frosting you like-a basic buttercream is delicious and kid friendly for putting in a baggie with the corner cut out, but I used the following glaze recipe because I wanted a clean, shiny finished product;

1 cup icing sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp flavouring if you want (vanilla, almond extract, peppermint, whatever)
food coloring – a drop or two depending on how intense you want the colour to be. Colours will intensify as the icing dries so colour it slightly paler than you want the final product to be.

(a note about corn syrup; dark corn syrup = light corn syrup + artificial colouring)

Just mix up the glaze ingredients and use with a piping bag. First, make an outline, then fill it in.

Blanquette de Veau

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3 lbs boned veal shoulder, cut into chunks
2 cups chicken broth
2 carrots, peeled and diced
1/2 tsp ground
cloves
2 or 3 dried bay leaves
1/2 tsp ground black pepper
1 lb mushrooms, quartered
2 tbsp butter
1 medium white onion, diced (traditionally pearl onions are used but they can be hard to find)
1/2 tsp grated orange peel (traditionally lemon is used, but I had an orange)
1/2 cup whipping cream
1/2 cup chopped parsley
2 tbsp cornstarch
1 tbsp orange juice
Salt

Put the meat, broth, carrots, cloves, bay leaves, and peppercorns in a pan and bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.
Saute onions and mushrooms in the butter until they start to turn brown. Turn off the heat. Remove the meat and carrots from the broth with a slotted spoon and add to the mushrooms. Throw away the bay leaves.

Add the orange peel and the cream to the broth and boil until it’s reduced to 3 cups. Stir in the parsley.
Mix the cornstarch with 2 tbsp water and stir into the boiling broth mixture. Add orange juice, meat and vegetables, stirring to warm it up.
Serve with crusty bread.