Brighten the day with Heart Crisps

Sometimes during the winter months, I just need a day brightener when it’s dark and dreary outside. And that’s where my spunky friend Carol fits in.

On a recent morning jog, when I popped by her cheery house to see what she was up to, I was greeted at the door with her wide smile and the tempting aroma of cinnamon and good coffee wafting from her kitchen.

Stepping inside, I had barely removed my wool scarf when she pulled from the oven a large cookie sheet filled with her signature cinnamon-toast heart crisps and said, “I bet you can’t eat just one!”

Brighten your day – and Valentine’s Day – with these easy-to-prepare cookielike treats using very thinly sliced bread and everyone’s favorite combination: cinnamon and sugar. They’ll be a hit with the whole family.

Here’s what you’ll need for 25 to 30 hearts:

•1 loaf of thin-sliced enriched white bread, such as Pepperidge Farm Very Thin bread

•Cinnamon and sugar mixture

•Butter or margarine

•3-inch heart-shaped cookie cutter

•Cookie baking sheets

Here’s the fun:

1. Preheat oven to 350 degrees.

2. Spread butter or margarine on each slice of bread and sprinkle with cinnamon and sugar mixture.

3. Cut out a heart shape with the cookie cutter on each slice and place on ungreased cookie sheets. Don’t throw out crusts or leftover pieces; put them on another cookie sheet.

4. Bake for 12-15 minutes or until crisp. Cool.

Serve with a big glass of cold milk, hot chocolate or a cup of tea. Store extras in a cookie tin.

Tips:

•If you don’t want to use an entire loaf at once, simply put the remaining bread in the freezer. Thaw the amount you wish, and make more hearts or other cookie-cutter shapes, such as a shamrock for St. Patrick’s Day, a bunny for Easter, etc.

•If you prefer using a favorite bread from your local bakery, ask to have it sliced extra-thin, or slice it very thin yourself.