CUPID COOKIES
I havent tried these yet. I just got this recipe today from a friend but since Tomorrow is Valentine's Day I thought it was a good occasion. They do sound really good though.
Provided by Gingerbear
Categories Drop Cookies
Time 30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter or margarine and sugar in a large bowl.
- until smooth and creamy.
- Add eggs.
- Mix well.
- Combine flour and baking soda in a medium bowl.
- Mix well.
- Place by teaspoonfuls on a greased cookie sheet several inches apart.
- Using your thumb, make an indentation in the center of each cookie.
- Fill each indentation with strawberry jam.
- Bake in a preheated 375-degree oven for 8 to 10 minutes.
Nutrition Facts : Calories 115, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 77.3, Carbohydrate 15, Fiber 0.3, Sugar 5.8, Protein 1.5
VALENTINE'S DAY SUGAR COOKIES
Whether you are looking for a homemade gift for someone special or a fun holiday activity with kids, these sugar cookies couldn't be simpler, tastier or more beautiful. We take the buttery and perfectly crisp rounds and dip them into colored icing, resulting in a marbled and jewel-like effect that'll surely impress your valentine. Swap out the cookie cutter shapes and colors to create cookies for any holiday or special occasion.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield about twenty 3-inch and twenty 1 ½-inch cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
- Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it's about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
- Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
- For the icing: Meanwhile, whisk the confectioners' sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners' sugar or milk, if needed.
- Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
- Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.
CUPID'S COUPE
Provided by Molly O'Neill
Categories weekday, dessert
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Brush the phyllo sheet with butter and sprinkle with confectioners' sugar. Cut the sheet in half crosswise and then lengthwise to make 4 rectangles. Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick. Place on a parchment-lined baking sheet. Repeat with remaining rectangles. Bake until light brown, about 5 minutes. Set aside.
- Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar. Pass the puree through a fine sieve so you are left with only a thick liquid. Set aside. Whip cream to soft peaks. Add the sugar and the lime zest. Whip to stiff peaks. Coarsely chop enough of the remaining strawberries to make 1/2 cup. Stir them into the cream mixture. Stir in the strawberry puree.
- Thinly slice the remaining strawberries. Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife. Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses. Spoon in the mousse. Top with a layer of strawberry hearts. Place the narrow end of each fan into the mousse. Serve immediately.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 48 milligrams, Sugar 25 grams, TransFat 0 grams
CUPID'S CUPS
Experience love at first bite with these Cupid's Cup desserts. Fruity JELL-O meets COOL WHIP in this uncomplicated Cupid's Cup treat. Make for Valentine's or Galentine's Day, or simply for your next party.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Draw heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
- Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into prepared cups. Refrigerate 1 hour or until gelatin is firm.
- Add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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