I must admit, I have never been a huge fan of Valentine’s Day. Don’t get me wrong, I am certainly a romantic, but the holiday itself feels hokey. When I was a young adult, without a boyfriend, I would feel lonely. Now, it’s just a day. I think we should show love every day, don’t you?

When I think of love, I think about kindness, mutual respect, and a safe and loving environment to express oneself. Love is reciprocal, and offers support and acceptance without expecting anything in return. It is not something that is forced, it comes naturally every day, not just one day of the year, or to romantic partners.  Love extends to family, friends and yes, our pets. Let’s be real here, our pets show us the most consistent love. Who here doesn’t love the joy your dog shows when you come home after work?

I am sure the people in my life know how much I love them. I try to make sure that they do through my actions all year round. I try to live my life in deep appreciation of those that love me. That said, while I don’t send all my loved ones a card or candy, I am sure they know the love I feel for them.

Even still, I find myself getting into the spirit of the holiday just a little bit. Celebrating the love you and your spouse share is a good thing. We get so busy with our daily lives throughout the year, it is nice to take one day where you are able to do something nice for one another. So, if my hubby buys me cards and flowers and takes me out, I do not refuse. However, I will absolutely not go out on the night of Valentine’s day because the restaurants make up ridiculously priced menus for that day. Joke’s on them–we are each other’s Valentine on every night. And that’s what matters.

Heart shaped sugar cookies with red or pink frosting are a staple for Valentine’s Day. They are so simple to make and of course home-made always says something extra-special. These cookies are no exception. The cookies themselves are so delicious, but topped with the home-made frosting, they become extraordinary. The frosting hardens after cooling on the cookie, so when you bite one, you get a mouthful of hard sweetness on top of a softer, more savory cookie. I bet you can’t eat just one!

This recipe is courtesy of Martha Stewart and will make two dozen cookies for beloved friends and family.

Ingredients for Iced Heart Cookies:

For the cookies:

2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

For the Icing:

1/2 pound confectioners’ sugar (2 spooned and leveled cups)
1 large egg white, or 2 1/2 tablespoons meringue powder
Gel food color (optional)

Make the cookies:

In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy.

Beat in egg and vanilla.

Reduce speed to low and gradually add flour mixture; beat until combined.

Divide dough in half.

Wrap each in plastic and freeze until firm, about 20 minutes.

Preheat oven to 325 degrees.

Line 2 rimmed baking sheets with parchment.

Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8-inch-thick between two sheets of floured parchment, dusting with flour as needed.

Cut shapes with 2 1/2-inch heart-shaped cookie cutters.

Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes).

Reroll scraps and cut more shapes.

Repeat with remaining disk of dough.

Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.)

Let cool completely on wire racks.

Cookies can be stored in an airtight container up to 1 week.

Make the icing:

In the bowl of a mixer fitted with the paddle attachment, combine confectioners’ sugar and egg white on low speed.

Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes.

Reduce speed to low and mix 1 minute more to eliminate air bubbles.

Add food color, a drop at a time, until desired color is reached.

Use immediately, or store in an airtight container in refrigerator up to 3 days.

Stir well before using.

Decorate cookies as desired.

It’s that simple!