Raspberry Liqueur Valentine Cookies Recipes

RASPBERRY LIQUEUR VALENTINE COOKIES

Raspberry Liqueur Valentine Cookies image

These cookies are crisp and flaky, and they don't taste lemony. The low sugar content is important because the icing is so sweet. They have a delicate black raspberry liqueur scent once iced, and are beautiful as well, with a shiny glossy finish. You will need a heart-shaped cookie cutter. If you like, sprinkle the frosting with rainbow non-pareils, silver balls, or red sugar. Frosting dries to a high sheen within a half hour or so.

Provided by IWALCOTT

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 16

Ingredients

½ cup butter
½ cup vegetable shortening
1 cup confectioners' sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons milk
1 egg white, room temperature
3 cups confectioners' sugar
2 tablespoons milk, room temperature
2 tablespoons raspberry flavored liqueur
1 tablespoon cherry flavored Jell-O® mix
1 pinch salt

Steps:

In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 22.1 g, Cholesterol 17.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 99.4 mg, Sugar 14.5 g

RASPBERRY VALENTINES

Raspberry Valentines image

Provided by Food Network

Categories dessert

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 store-bought pound cake
1 pint raspberries
2 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled whipping cream

Steps:

Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage.
Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture.

RASPBERRY LIQUEUR VALENTINE COOKIES

Raspberry Liqueur Valentine Cookies image

These cookies are crisp and flaky, and they don't taste lemony. The low sugar content is important because the icing is so sweet. They have a delicate black raspberry liqueur scent once iced, and are beautiful as well, with a shiny glossy finish. You will need a heart-shaped cookie cutter. If you like, sprinkle the frosting with rainbow non-pareils, silver balls, or red sugar. Frosting dries to a high sheen within a half hour or so.

Provided by IWALCOTT

Categories Raspberry Desserts

Time 1h40m

Yield 36

Number Of Ingredients 16

Ingredients

½ cup butter
½ cup vegetable shortening
1 cup confectioners' sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons milk
1 egg white, room temperature
3 cups confectioners' sugar
2 tablespoons milk, room temperature
2 tablespoons raspberry flavored liqueur
1 tablespoon cherry flavored Jell-O® mix
1 pinch salt

Steps:

In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 22.1 g, Cholesterol 17.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 99.4 mg, Sugar 14.5 g

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