Surprise your darling with a homemade Valentine treat. This recipe was contributed by Carolyn Wong from Berkeley. Cookies and Milk are now the hot wedding dessert, offered with or without additional wedding cake and Carolyn has a selection to choose from.

Ingredients:
8 ounces unsalted butter, room temp.
½ cup sugar
2 cups all purpose flour
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Chef One:

Preheat oven to 325 degrees F. Line sheet pan(s) with parchment paper.

Sift flour and salt into a small bowl and set aside.

In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until well blended. Add vanilla and mix in. Add flour and salt mixture and combine on low speed. Scrape down the paddle and the sides of bowl. Mix until flour is fully incorporated and dough sticks together on the paddle.

Remove dough from mixer and knead lightly 2-3 times. Pat dough into a flattened disk, 1" thick. Wrap in plastic and refrigerate until dough is firm or overnight.

Remove dough from refrigerator. Dust surface lightly with flour and roll dough out 1/4" thick. Cut out shapes with 2" heart shaped cookie cutter. Transfer hearts with a spatula to the parchment lined sheet pans. Chill in the freezer for 15 minutes.

Bake until the centers are firm to the touch and cookies are just starting to color, 15-20 minutes. Cool completely before removing cookies from the sheet pan.

RED DECORATING SUGAR
Brush cookie edges very lightly with water. Sprinkle red sugar over cookie edges and shake off excess sugar.

CHOCOLATE GLAZE
6 ounces semisweet chocolate
1 ounce unsalted butter
2 teaspoons light corn syrup

Place chocolate and butter together in a bowl. Bring water to a boil in a pot and turn off. Place bowl over the pot and stir chocolate and butter together until melted. Remove bowl from the pot and stir in corn syrup. Dip cookies in chocolate and place on parchment covered sheet pan and let chocolate set.