When I was a little girl, my Mother always made bonbon cookies for Valentine's Day. Because she was most often a room-mother to my school class, she often served the bonbons during our school Valentine's Day party.

In grade school everyone exchanged valentine cards, but in 1962 at the ripe old age of 11, I received a 6-foot valentine from the boy who lived up the street. I was the envy of the school.

On Valentine's Day in 1964, the new boy in town brought me a yellow satin box of candy. He wouldn't come in the house, so we almost froze to death on my front porch.

In 1978, the first year I taught, my high school history class bought me a Three Musketeer Bear for Valentine's Day. This was one of my most touching moments as a teacher.

In 1990, my son, Rick, gave me a heart-on-a-stick that played "You are my Valentine." It resides with my life treasures.

But, my most memorable Valentine's Day was in 1995. My husband, Larry Joe, heeded my suggestion that a movie and dinner out would be a great Valentine's gift. He also gave me a sweet card, and I was happy.

During the Easter weekend of 1995, you can imagine my surprise when I found this big red box of Valentine's candy setting on my dining room table, with a note from Larry Joe, saying "Happy Easter." It came to light that he had bought the candy for Valentine's, but had forgotten that he had it. When he discovered it at Easter, he felt that it would be a shame to waste a perfectly good box of candy. We still laugh today everytime the heart-shaped Easter candy is mentioned.

Valentine's Day memories are special, and today I want to share with you my best cookie memory, Mother's BonBon Cookie recipe.

Valentine BonBon Cookies

1 cup unsalted butter

1/3 cup powdered sugar

1 1/4 cups self-rising flour

3/4 cup cornstarch

1/2 cup chopped English walnuts or pecans

1 cup powdered sugar

1 tablespoon vegetable oil

2 tablespoons fresh lemon juice

candied cherries for garnish

Preheat oven to 350 degrees.

1. Beat butter and 1/3 cup powdered sugar until creamy.

2. Sift flour and cornstarch into butter mixture; stir well.

3. Add nuts.

4. Shape dough, 1 teaspoon at a time, into balls.

5. Place on cookie sheet and flatten tops slightly.

6. Bake at 350 degrees for 10 minutes, or until golden brown.

7. Cool on wire rack for 15 minutes.

8. Blend 1 cup powdered sugar, vegetable oil and lemon juice. Pour glaze over cookies.

9. Place cookies on serving dish and garnish with candied cherries.

Yield: 18-24 cookies.

Visit Angie at her Web site, www.cookingwithangie.com

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.