Pour a Little Sugar On Me:

For my Valentines this year, I've decided to make the old-tried-and-true sugar cookies -- with a twist, of course! Hope you like them as much as we do.

Suga Moma’s Suga Cookies
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, milk, and vanilla; mix until incorporated.

Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with non-stick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into hearts and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks. Sprinkle with large-grain decorating sugar. Let cool. (Makes 2 dozen)

If you want to add a little somethin’-somethin’, substitute brandy for the milk, or add a bit of lemon zest or a hint of cinnamon. Or, instead of sprinkling sugar on top, after they have cooled, dip one side in melted chocolate. Or make a combo of both!

A Few Tips for Perfect Sugar Cookies from Martha: Chilled dough will help retain the shape of the cookies; soft, warm dough tends to lose its shape when cut and moved. Rolling out the dough is sometimes difficult. Roll out the dough in small batches, make sure it's cold, and use a light dusting of flour or sugar to keep it from sticking to the work surface. Don't overmix the dough once you have added the dry ingredients. Overmixing will make the cookies tough. Dip cookie cutters in flour to prevent sticking. Rotate baking sheets halfway through baking to ensure that the cookies bake evenly.