HeartValentineShaped

Mix the sugar, butter, eggs and vanilla until creamy. Mix together the flour and baking powder. Add the flour mixture a little at a time. Mix into dough ball. Dough will roll out better when it is refrigerated for a few hours. Preheat oven to 350˚F. Roll out portions of the dough on a floured surface to about an 1/8 inch thickness. Cut into heart shapes. Bake on an ungreased cookie sheet for about 10-15 minutes or until done. Decorate cookies with candy sprinkles, tinted sugar, crushed candy canes or a glazed icing. To make the glazed icing, mix confectioner’s sugar and vanilla. Use enough lemon juice to make the glaze a smooth consistency.

Heat oven to 350°F. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350°F until toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan 15 minutes on a wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting. Yield: 12 servings (one slice per serving).

Peanut Butter Frosting- In saucepan over low heat, melt 1⁄2 cup each peanut butter and light corn syrup. Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth. Makes 1 1⁄2 cups.

At medium speed on mixer, beat butter, sugar and vanilla until light and fluffy. Add flour and nuts. Beat until well blended. Chill the dough. Heat the oven to 375 degrees. Using 1 tbsp. of dough, shape it around a chocolate kiss and roll to make a ball. Place on a greased cookie sheet. Bake for 12 minutes or until the cookies are set, but not browned. Cool slightly.