Catholic Recipe: Saint Valentine Cookies
In Leicestershire, England, lozenge-shaped buns, made with caraway seeds and currants, called Valentine Buns were formerly given to old people and children. These old-fashioned Valentine cookies, cut into heart shapes, sprinkled with red sugar, and decorated with red and white frosting, or even gilt, have also gone out of style. They should be revived.
And of course, cookies shaped like hearts are appropriate for the feasts of the Sacred Heart of Jesus and the Immaculate Heart of Mary.
Beat the sugar into the cream until it is thickened but not stiff; then add the molasses, ginger, and lemon rind and mix thoroughly. Sift the flour with the soda and add this to the first mixture. Knead until smooth and chill several hours, or better still, overnight. Roll out dough 1/8 inch thick, cut into desired shapes (hearts of course!) and bake at 275° F. for fifteen minutes. Allow to cool before removing from sheet. Decorate!Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951