Old Fashioned Butter Valentine Cookies Dipped In Chocolate Recipes

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OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE



Old Fashioned Butter Valentine Cookies Dipped in Chocolate image

This is my mother's recipe. She handed it down to me years ago and I have been making it with a few of my own changes for about 25 years now.

Provided by LoriLouise

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
¾ cup white sugar
1 large egg
2 tablespoons milk
1 ½ teaspoons vanilla extract
½ cup seedless raspberry jam
4 ounces semisweet chocolate chips
2 tablespoons butter

Steps:

  • Sift the flour, baking powder, and salt together in a bowl; set aside.
  • Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
  • Gradually mix the flour mixture into the butter mixture.
  • Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
  • Working with half the dough at a time, roll out dough to about 1/8-inch thick.
  • Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
  • Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
  • Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
  • Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
  • Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
  • Transfer cookies to a wire rack to cool completely.
  • Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
  • Spoon chocolate decoratively over half of each cookie.
  • Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 25.9 g, Cholesterol 30.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.4 g, Sodium 134.3 mg, Sugar 13.2 g

VALENTINE BUTTER COOKIES



Valentine Butter Cookies image

These cookies are my grandchildren's favorite. I've even shaped the dough in the form of their initials for special occasions. They make a great dessert anytime.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18-19 dozen.

Number Of Ingredients 7

2 cups butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
Red colored sugar, optional

Steps:

  • In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown.

Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE



Old Fashioned Butter Valentine Cookies Dipped in Chocolate image

This is my mother's recipe. She handed it down to me years ago and I have been making it with a few of my own changes for about 25 years now.

Provided by LoriLouise

Categories     Cookies

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
¾ cup white sugar
1 large egg
2 tablespoons milk
1 ½ teaspoons vanilla extract
½ cup seedless raspberry jam
4 ounces semisweet chocolate chips
2 tablespoons butter

Steps:

  • Sift the flour, baking powder, and salt together in a bowl; set aside.
  • Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
  • Gradually mix the flour mixture into the butter mixture.
  • Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
  • Working with half the dough at a time, roll out dough to about 1/8-inch thick.
  • Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
  • Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
  • Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
  • Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
  • Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
  • Transfer cookies to a wire rack to cool completely.
  • Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
  • Spoon chocolate decoratively over half of each cookie.
  • Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 25.9 g, Cholesterol 30.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.4 g, Sodium 134.3 mg, Sugar 13.2 g

OLD-FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES



Old-Fashioned Peanut Butter Chocolate Chip Cookies image

Make and share this Old-Fashioned Peanut Butter Chocolate Chip Cookies recipe from Food.com.

Provided by Toll Housereg

Categories     Dessert

Time 28m

Yield 3 1/2 Dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or 1 cup margarine, softened
1/2 cup peanut butter (creamy or chunky)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
granulated sugar

Steps:

  • PREHEAT oven to 375°F
  • COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
  • DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
  • BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
  • PAN COOKIE VARIATION:.
  • PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Nutrition Facts : Calories 1130.6, Fat 73.1, SaturatedFat 37.7, Cholesterol 192.6, Sodium 1022.4, Carbohydrate 107.8, Fiber 3.7, Sugar 62.8, Protein 17.2

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