SWEETHEART COOKIES
These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
THE ULTIMATE VALENTINE'S DAY COOKIE
Your sweetheart will be yours forever when you give him or her a batch of these delicious, heart-shaped cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, beat 1 cup powdered sugar, the butter and vinegar with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)
- On lightly floured cloth-covered surface, roll dough 1/8 inch thick. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. On ungreased cookie sheet, place shapes about 2 inches apart.
- Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix all frosting ingredients until smooth and spreadable. Tint with food color if desired. Spread frosting on cookies.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg
VALENTINE CONVERSATION HEART COOKIES
Say 'I love you!' on Valentine's Day with these yummy sugar cookies inspired by classic conversation hearts.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 51m
Yield 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
- Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
- Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
- Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.2 g, Cholesterol 16 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.9 g, Sodium 89 mg, Sugar 13.6 g
EASY VALENTINE SANDWICH COOKIES
This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe).
Provided by Laria Tabul
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 17
Number Of Ingredients 8
Steps:
- In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
- In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
- Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
- Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 24.7 g, Cholesterol 39.7 mg, Fat 11.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 7 g, Sodium 155.7 mg, Sugar 10.5 g
SWEETHEART CUP COOKIES FOR VALENTINE'S DAY
Steps:
- Combine flour, baking powder, and salt in a large bowl.
- Beat sugar and butter together in a separate bowl using a mixer at low speed. Increase speed to high and beat until light and fluffy, about 5 minutes. Reduce speed to low and beat in eggs, one at a time, and vanilla extract. Beat in flour until just blended and press together by hand into a dough. Divide dough into 4 equal portions and flatten each into a disk. Wrap disks individually in plastic and refrigerate 8 hours to overnight.
- Remove 2 disks of dough from the refrigerator; keep remaining dough in the refrigerator or freezer for future use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Roll 1 rounded teaspoon of dough into a ball and press into the bottom and up the sides of a mini muffin cup to form a shell. Repeat with remaining dough to make 36 shells.
- Bake in the preheated oven until lightly golden, 12 to 15 minutes.
- Meanwhile, beat peanut butter, confectioners' sugar, and butter together in a bowl using an electric mixer until creamy. Pour filling into a pastry bag or a resealable plastic bag with a corner snipped off.
- Remove from the oven and press the end of a wooden spoon into each cookie cup to reshape. Cool 2 minutes in the pan, then carefully transfer to a rack to cool completely.
- Fill each cooled cookie cup with about 1 tablespoons filling. Top each with 1 chocolate kiss candy.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 24 g, Cholesterol 25.8 mg, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 80.7 mg, Sugar 12.5 g
SWEETHEART VALENTINE'S COOKIES
These no-bake, chocolate-dipped cookies are pretty and delicious without all the work. They'll be ready to deliver to Valentines in just 30 minutes!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 2 doz. or 24 servings.
Number Of Ingredients 4
Steps:
- Dip bottoms of cookies in chocolate; place on waxed paper-covered baking sheets. Let stand until chocolate is firm.
- Add decorations, attaching to cookies with icings or remaining melted chocolate.
- Write messages on cookies with icings.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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