Valentine's Day Cookies : Prairie Grass chef shares a great recipe

Valentine's Day Cookies : Prairie Grass chef shares a great recipe

Chef/co-owner Sarah Stegner of Northbrook's Prairie Grass Cafe is sharing her grandmother's recipe for heart-shaped Valentine's Day Cookies.

Stegner is known for her support of Chicago's Green City Market, local, sustainable farms and using seasonal, fresh ingredients in her restaurant.

Her grandma's cookies feature an all-natural icing with no food dye. A beet turns the icing pink!

The recipe calls for a “farmer’s egg” and “local" cream.  I’m going to use what I have on hand.

Sarah's Grandmother's Valentine's Day Heart Cookies
1½ cups flour
¾ tsp. baking powder
¼ tsp. salt
½ cup sugar
½ cup butter, softened
½ slightly beaten farmer's egg
½ Tbsp. local cream
½ tsp. vanilla extract

Mix together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture. Add the egg, cream and vanilla. Blend thoroughly.

Chill the dough. Then roll the dough out on a floured surface to desired thickness and cut with heart-shaped cutter.

Bake cookies at 400° for 8-12 minutes or until very lightly browned around the edges. Allow to cool and frost with natural pink frosting.

Natural Pink Frosting
½ cup butter, softened
3 cups powdered sugar
3 Tbsp. local cream
1 tsp. vanilla
1 small red beet, peeled

In a mixer, blend the butter and sugar. Add the cream and continue to beat until smooth. Add the vanilla and mix well. Using a coarse microplane grater, grate approximately 2 tablespoons of red beet into frosting. Stir by hand with a rubber spatula till frosting is bright pink.

Transfer the frosting to a sieve and push through using the rubber spatula, leaving the beet pieces in the sieve.

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Thanks to Kurman Communications for sharing this recipe.

Filed under: desserts, recipes

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