Old Fashioned Sugar Cookies

A fun Valentine tradition that has been passed down from my mom is making each person in my family a "big heart" cookie for Valentines Day. It's something I always looked forward to as a child and hope that my children will do the same.

3 ½ to 4 C flour
1 tsp baking soda
1 ¼ C sugar
1 egg
1 tsp vanilla
½ C butter
½ tsp salt
½ C sour cream or buttermilk

Mix butter, sugar, vanilla, and egg until well mixed. Mix sifted flour, baking soda and salt and add alternatively with sour cream. Next, I like to add my secret ingredient of 1/2 tsp of almond extract at the last and mix it in before I roll out my dough.

Roll on floured pastry sheet into desired shapes. Bake on greased cookie
sheet at 375 degrees for about 8 min. Do not brown. Makes 2 1/2 dozen

Vanilla Pudding Cinnamon Rolls

These are the FIRST cinnamon rolls that have turned out oh so good!!  This recipe ROCKS, even my husband likes these babies and he is not much of a cinnamon roll fan.  Give the recipe a try and your mouth will thank you for it!!

Rolls:

½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour

Filling:

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).