I’ve always loved Valentine’s Day. It is, in fact, my favorite holiday. I know it’s commercially created and completely made-up. I’ve heard it all. Blah, blah, blah. I don’t care. To me, there is something nice about a day dedicated to showing the people you love that you care about them. Really, what’s wrong with that?

I don’t know about the people in your life, but I bet they’d love some homemade cookies.

For these, I used a slice and bake cookie recipe that is easily customizable. I spiced it up with cinnamon and orange zest. They’re really great just like this, but cut into hearts and sandwiched with raspberry jam, these cookies are tart, buttery and perfect for your Valentine.

Cinnamon & Orange Sandwich Cookies

Adapted from Dorie Greenspan & Smitten Kitchen

Makes about 50 cookies

• 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
• 2/3 cup confectioners’ sugar, sifted
• 1 large egg yolk, at room temperature
• Pinch of salt
• 1 tsp. almond extract
• Zest of two oranges
• 1/2 tsp. of cinnamon
• 2 cups (280 grams) all-purpose flour
• 1 tbsp. sugar
• Raspberry jam

Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in the egg yolk, followed by the salt, almond extract, orange zest and cinnamon.

Reduce the mixer speed to low and add the flour, beating just until it disappears. Be careful not to over mix. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for two hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Roll the dough out until it is about 1/4 to a 1/2 inch thick. Use a cookie cutter to make hearts.

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or use a silpat. Sprinkle the cookies lightly with sugar.

Bake the cookies for about 10 minutes. Watch them closely. They will cook quickly. Don’t let them brown. Transfer the cookies to a cooling rack. When they are room temperature, spread the bottom of half the cookies with a thin layer of raspberry jam. Put the cookies together creating sandwiches.