In honor of upcoming Valentines Day- I decided to post a few (or many) thoughts about love- with a side of cookie.

Love is complicated. Love is necessary.

Love is food. Love is a kiss.

Love is making the time. Love is communication.

Love is admitting you screwed up. Love is taking care of someone.

Love is not making it ABOUT you. Love is making it about YOU.

Love is forgiveness. Love is an exhilarating rush.

Love is a warm hug. Love is loving yourself- ALWAYS.

Love is walking 10 blocks in the rain on Halloween with tired feet-when you really want to be on the couch eating a snickers in your jammies.

Love is a commitment. Love is not supposed to be perfect.

Love is not talking during Real Housewives; unless there is an apocalypse of course.

Love is camping-even if you’re not really a happy camper.

Love is understanding, even when perhaps you don’t understand.

Love is folding the laundry. Love is DOING the laundry.

Love is seeing and holding your child for the first time.

Love is everything.

Happy Valentines Day~

Strawberry-Lavender Hearts

yield: about 2 dozen

1 Cup unsalted butter, softened

5 Tbsp. confectioners sugar

1/3 Cup honey

3/4 tsp. vanilla bean paste

1 1/2  tsp. dried lavender

2 1/2 Cups all purpose flour

1/2 tsp. salt

Seedless strawberry preserves

sanding sugar or coarse sugar

rainbow edible glitter (optional)

1. In a stand mixer with paddle attachment cream together the butter and sugar until fluffy. Add the honey in a slow stream and mix until combined. Add the vanilla bean paste and dried lavender and mix. Combine the flour and salt in a separate bowl with a fork. Reduce the mixer to low and add the flour in two additions and mix until combined. Remove the dough from the bowl and press into a flat disk and wrap in plastic wrap. Chill the dough for at least 2 hours. Roll out the dough onto a lightly floured surface into 1/8 inch thick. Cut into heart shapes with a 2 1/4  inch cutter. Reroll scrapes until all the dough is used. Remove half of the cutouts with a smaller heart shape for the tops. Sprinkle the tops with sanding sugar or coarse sugar. Bake cookies in a preheated 350° F oven one tray at a time for 14-15 minutes or until edges are slightly browned. Allow cookies to cool completely. Sandwich cookies with seedless strawberry preserves. Sprinkle with rainbow edible glitter (optional) to top half of cookies before sandwiching.