16 hours ago
Monday, February 14, 2011
My husband and I have never really "done" Valentine's Day. Sometimes he brings flowers, and occasionally we've gone out for dinner. When I was a working artist I made him a little sculpture or paper piece for Valentine's Day, but I have no idea if he still has them.
I don't mind. Neither of us is particularly romantic, although he can be rather sentimental sometimes. And by February 14 we're just on holiday overload because of family circumstances-- Christmas, the New Year, then our anniversary, then my birthday, then Chinese New Year, then HIS birthday, then Valentine's Day, all separated by no more than 10 days at a time. I'm done.
But in the spirit of don't buy anything, I felt like I had to create something this year, so I made these chocolate cookies. (He brought the Junior Mints, my favorite candy.)
Not that he really eats chocolate all that much.
Oh, well. Happy Valentine's Day anyhow, sweetheart (our 36th, which I suppose is the best Valentine's Day gift of all).
Sour Cream Chocolate Cookies
1/2 cup butter or margarine, softened
3/4 cup honey
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dried cranberries, plumped
Preheat oven to 350 degree F.
Cream butter and honey. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in cranberries. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12 minutes or until set – do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.
Cool for 2 minutes before removing to wire racks to cool completely.
Makes about 3 dozen