Valentine’s Day: The love/hate of it all.

For a holiday that’s meant to celebrate love, Valentine’s Day gets its fair share of haters.

I get it.

Although it’s origin story is murky, Valentine’s Day has been easily transformed into a money-making opportunity by the likes of Hallmark and Hershey’s because, capitalism. What’s more, traditionally, the day has focused nearly exclusively on the elevation and glorification of heteronormative, monogamous, romantic relationships—a very exclusionary and dull definition of love, indeed.

In more recent years, efforts have been made to work around the banal confines of the out-dated framework. Galentine’s Day is an unofficial but superbly successful alternative to celebrating romantic relationships. It lands on February 13th and highlights friendship—particularly between girls and women. Think: brunch, movie nights, tea parties.

I enjoy Galentine’s Day, and celebrating my friends. Still, I’m reluctant to throw out Valentine’s Day completely, just because its definition of love has been so narrow. I’m more interested in the idea of expanding its definition of love and romance.

Isn’t that was real love does, anyway?

Love transforms.

Love like it’s your art.

Let’s take Valentine’s Day over. Let’s actively redefine love, and let it expand with all its colors, shapes, sizes, and styles.

There are infinitely many kinds of love, and that’s what I celebrate on Valentine’s Day.

Whoever you love—whether it’s your mom, your friend, your partner, your pet, your planet, your self. Do something with and for them. Make a memory together. Share an experience. Craft a card, cook a dinner, write a song.

Or maybe bake these cookies.

The point is, there are just as many ways to show love as there kinds of love. Use Valentine’s Day as inspiration to get creative about how to make your loved ones feel special. Make loving a part of your art.

Art with heart.

Sweetheart Shortbread Cookies

Buttery shortbread cookies dusted with rose petals and a hint of ginger.

INGREDIENTS

For the Cookies:

1/3 cup rice flour

1-1/2 tsp kosher salt

2-1/2 cup all-purpose flour

2 tsp ground ginger

1 cup + 6 tbsp unsalted butter, cubed, room temperature

3/4 cup granulated sugar

1 tbsp coarsely ground dried rose petals, plus more for decorating (I use these)

2 tbsp finely minced candied ginger

1 1/2 tsp rose water

For the Glaze:

2 large egg whites

2 2/3 cup powdered sugar

1/4 + 1/8 tsp cream of tartar

food coloring of your choice (optional)

INSTRUCTIONS

Cream the wet ingredients: Using stand mixer fitted with paddle attachment, beat butter, sugar, rose petals, rose water, and candied ginger on medium-high until very pale and fluffy, around 5 minutes.
Add dry ingredients: In a separate bowl, whisk rice flour, salt, all-purpose flour, and ground ginger together in a medium bowl. With the mixer running on low speed, slowly add dry ingredients to the butter-sugar mixture until completely combined.
Chill the dough: Divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and refrigerate for at least 1 hour or up to 2 days. (Or freeze the plastic-wrapped dough in a ziplock back for up to 1 month. Let thaw in the refrigerate overnight, then proceed as recipe is directed.)
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper.
Roll and shape the dough: Remove dough from fridge and let soften for 10 minutes. Roll out dough between 2 sheets of lightly floured parchment until it's 1/8-inch thick. Using a heart cutter (or desired shape), cut out as many hearts as possible, re-rolling scraps until all the dough has been used.
Bake the cookies: Bake at 350F for 12-14 minutes until edges are just turning golden. Let cool on a wire rack.
Make the glaze: Combine egg whites, powdered sugar, and cream of tartar in a medium bowl and stir with a wooden spoon until a thick paste forms (with no dry spots). Add food coloring at the end (if using) until you achieve your desired color.
Decorate your cookies: Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and sprinkle with remaining rose petals. Serve and enjoy, or package up and give as a gift. HINT: these sweetheart cookies make a great Galentine’s Day gift.