When my boys were young, Valentine’s Day meant heart shaped sugar cookies. Some years we just sprinkled them with a coating of red sugar, other times we spent more time and iced them. It was a family project we all enjoyed. I always made the sugar cookies that have been in my family for generations – at least as far back as my great-grandmother. It is a think, crispy cookie. The other tradition with these cookies is to make lover knots with them and to present them to your future spouse. Yes, that I did and I plan on having future daughter-in-laws carry on the tradition. Sugar Cookies or Lover’s knots 1 cup shortening (I use half shortening and half butter or margarine) 2 cups sugar 2 eggs 2 teaspoons vanilla 1 teaspoon salt ½ teaspoon soda 5 cups flour 1/3 -1/2 cup milk Cream shortenings with sugar, add eggs and vanilla. Sift dry ingredients together and add to shortening mix alternating with the milk. Chill dough thoroughly before rolling. Bake at 400 degrees for 6 – 8 minutes. Let cool slightly before removing from cookie sheet. To make the lover knots, cut out a small rectangle of dough. Make cuts on the short sides leaving an uncut portion in the middle. Twist the two cut pieces like you are starting to tie a shoe. Do this on both sides of the uncut portion. Good luck, the dough is very tender. Fondant is a beautiful way to dress up cookies and make them really special. A lot of people don’t like the way fondant tastes, however. This is an easy recipe that tastes great! You can flavor it any way you choose. Marshmallow Fondant – makes 2 lbs. 2 Tablespoons of water (in this liquid you can use flavorings like vanilla, almond or a mixture of the two) 1 lb. marshmallows (big or small) 4 cups powered sugar Grease a glass mixing bowl very well. Place marshmallow and liquid in the bowl. Microwave on high for one minute. Stir the mixture. Microwave one more minute on high. Stir again. Using a mixer (you can use dough hooks if you have them) mix in the sugar one cup at a time. You will have to knead in the last cup of sugar. At this time knead in color if you want to. Knead the fondant until it is no longer sticky. Wrap very tightly in plastic until you are ready to work with it. Do not refrigerate.