Valentine’s Day is one of my favorites because it’s EASY. Take whatever you have and cut it into the shape of a heart and/or color it red or pink and BOOM, you’re super festive. Another good thing about Valentine’s Day? Treeeeeats.
I did a roundup of awesome Valentine’s Day food for Work It, Mom (Sixteen Sweet and Savory Valentine’s Day Treats for Your Sweeties; say that six times fast), and then if you scroll down past the roundup image here, I’ll show you how to make the cinnamon-honey rim-of-your-glass cookies that go perfectly with milk and tea and rainy (or snowy) days and people you love.
Okay, so the rim-of-the-glass cookie idea is yet another one of those things that popped into my brain one day to the sound of a fanfare, and only after I danced around the room high-fiving myself and then chest-bumping the mirror (ow) did I check Pinterest and discover that, yep, I’m not the only one who thought of it.
But whatever. My way is better than the other ones because it uses one of my favorite cookie recipes.
These “cookies” are technically Homemade Graham Crackers, which came from Elisabeth, back in the heyday of Style Lush, who got the original recipe from Weelicious. I added the icing myself because, hey, Valentine’s Day. (These also make excellent gingerbread men if you’re not hugely fond of gingerbread.)
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed (the original calls for dark brown sugar, but I use light brown)
1/2 teaspoon salt
1 teaspoon cinnamon (I go a little heavier on the cinnamon)
1 teaspoon baking soda
1/2 cup butter, chilled and cubed
1/4 cup honey (I bet you could also use agave; someone test this and let me know?)
1/4 cup water
1. Preheat your oven to 350 degrees, having first made sure there’s not a pan of something in there that you forgot to take out three days ago, Leah.
2. In a food processor or mixer, combine the first six ingredients. Add cubed butter and pulse/mix until it resembles coarse meal. (I had a hard time getting a coarse-meal consistency in my KitchenAid mixer because the butter was lumping rather than breaking into tiny chunks. The food processor worked like a dream, though.)
3. Add honey and water and mix until you’ve made yourself some delicious dough (which you can totally eat without your husband giving you the side-eye because there’s nothing in here that will give you salmonella).
4. Remove the dough, shape it into a flat disc, and then roll it out between two pieces of parchment paper. I like my finished product to be more chewy and cookie-like, so I roll them out a little thicker than the recommended 1/4 inch; if you’re going for a more authentic graham cracker feel, roll your dough thinner.
5. Cut your dough into the desired shapes, which in this case is a heart. I made two different sizes and then made two modifications for two different serving options.
If you want to hang your cookie on the rim of a glass of milk or cup of tea, cut a notch in the bottom. I used a little cheese knife. The part you cut away? You have to eat it. Those are the rules.
I also made a bunch with holes in the middle, which I made using a straw. Make sure you wiggle the straw around to enlarge the hole so it doesn’t close up during baking.
If you look at those and imagine them saying “ooooooohhh” like the Toy Story aliens, it’s okay, your secret is safe with me.
6. Bake your cookies/crackers on a parchment-lined baking sheet for 15 minutes. I like to undercook mine so they’re chewy.
7. While your cookies are cooling, whip up some simple icing. I used the Wilton Confectioners’ Sugar Glaze Icing recipe, which is as easy as it gets. Stir 3 tablespoons of milk (I used whole) into 1 1/4 cups of confectioners’ (i.e., powdered) sugar, then add 1/2 teaspoon of vanilla extract and, if you want, a drop or two of food coloring. I split my batch in two and turned one of them pink. I used the handy-dandy plastic-sandwich-bag-with-the-corner-snipped-off method of application. Drizzle drizzle drizzle.
And there you have it! These are really, really good, and they look cute too.
Like I said at the beginning, eat your heart out.