Valentines Day Sugar Cookies

1. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
2. In a stand mixer combine the honey and butter and beat together on high for 5minutes until light and fluffy.
3. Add in the sugar and almond extract and beat on high for another 2 minutes.
4. Add in the flour, baking soda, and salt and mix on low until fully incorporated and a dough forms.
5. Roll the dough on a lightly floured counter or board to approximately ¼ inch thick.
6. Cover the rolled dough loosely with plastic wrap and transfer onto a cookie sheet and allow to chill in the fridge for at least 3 hours or overnight.
7. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
8. Remove the cookie dough from the fridge and with a cookie cutter, cut cute Valentine’s Day shapes into the cookie dough.
9. Place each cookie shape onto a parchment lined cookie sheet and bake for approximately 8-10 minutes or until the edges are a light golden brown. Remove from the oven and allow to fully cool before decorating.
10. In the bowl of a stand mixer with the paddle attachment, cream the butter, honey, and milk together on high for 5 minutes until light and fluffy.
11. Add in the icing sugar and salt and mix on low until combined. Turn the mixer up to high and allow to beat for 5 minutes until light and fluffy.
12. If you are using food colouring, separate the frosting into three bowls and add the colour. Mix well to combine.
12. Decorate the cookies with frosting and sprinkles. Enjoy. Store leftover cookies in an airtight container at room temperature for up to 7 days.

Note: Tip #103 will make the petals and tip #30 will make the rosette swirls. Simply cut the tip of a piping bag ⅛ inch from the end and that will make the lines, borders, and dots. Servings will vary depending on the size of the cookie cutters. Recipe makes approx. 2 dozen cookies.