Valentine's Day Cookie Recipes

Valentine's Day Coffee Liqueur Cookies

• 1/2 c butter
• 2 c white flour
• 1/2 c cream
• 1 t baking soda
• 2/3 c maple syrup
• 1/2 c oats
• 1/2 c Kahlua
• 1/2 c nuts
• 1 t vanilla
• 1 1/2 c mint chocolate chips
• 1 ea egg

Cream together butter, cream, maple syrup, coffee liqueur and vanilla.

Stir in egg. Add flour in three additions, making sure each addition is thoroughly mixed. Add baking soda and oats.

Stir in nuts and mint chips. Drop by teaspoonfuls on an unoiled cookie sheet.

Bake at 350 degrees 10-12 minutes. Cookies should be golden brown.

Makes 48 cookies

Valentines Day Chocolate Lace Roll-Ups

    1/2 c  sifted all purpose flour
    1/4 c  sugar
    1/4 c  ground blanched almonds
    1/4 c  butter
    1/4 c  corn syrup
    1/2 ts vanilla
      1 oz unsweetened chocolate
 
Combine flour and almonds on wax paper. 

Preheat oven to 325 degrees.

Combine corn syrup, chocolate, sugar and butter in a small, heavy saucepan.   Cook, stirring constantly, until mixture comes to boil and chocolate is melted. Remove from heat.

Stir in flour mixture gradually until well blended.

Drop cookie mixture by scant teaspoonsful onto ungreased cookie sheet, placing rounds about 3 inches apart.

Bake no more than 6 at a time for easier  rolling.

Bake at 325 degrees for about 8 minutes. 

Remove from oven to wire rack; cool 30 seconds.

Scoop up warm cookie with a large metal spatula. Quickly roll around handle, holding for a few seconds until cookie   stiffens.  Transfer to a wire rack to cool. 

If cookies become too stiff before rolling, return them to the oven for a few minutes to soften. 

Store in a tightly covered container.

Deep Dark Chocolate Fudge Cookies

• 7 oz semi-sweet chocolate
• 2 1/2 oz unsweetened chocolate
• 3 T unsalted butter
• 1 c sugar
• 3 ea eggs
• 1 1/2 t strong brewed coffee
• 3/4 t vanilla
• 3/4 c flour
• 1/2 t baking powder
• 1/4 t salt
• 4 oz chocolate, chopped
• 3/4 c chopped pecans

Melt semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside.

In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well.

Stir in chopped semi-sweet chocolate and pecans.

Bake at 350 degrees for about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.

 

Valentines Day Almond Cookies

    3/4 c  Butter, softened
    3/4 c  Honey
    1/4 ts Almond extract
  2 1/2 c  All-purpose flour
    1/2 c  Finely chopped almonds
 
  Preheat oven to 300 degrees F.
 
In a large bowl, beat butter, honey and almond extract with an electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. Mix in the almonds.

On ungreased cookie sheets, shape 1/2-cup portions of dough into heart shapes, no more than 1/2-inch thick

Decorate as desired (see below).

Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from pan.
 
Decorating Ideas:

Create a design on the top of the cookies using white or colored candy sprinkles

Paint a design on the cookies with a simple egg-yolk paint. To do this separate an egg; put the egg yolk in a small bowl and mix with 1/2 teaspoon water and enough red food coloring to make the desired shade of red. Using a clean paint brush, paint a design on the cookies using the colored yolk. Another idea is to place a small doily on the cookies and, using a clean, stiff brush, work the egg paint through the cutouts on the doily to create a lacy effect.

Remember that these decorating ideas are done before the cookies are baked.

No Bake Valentines Crispie Treats

• 4 c Minature marshmallows
• 1/4 c Margarine
• 1/2 c Peanut Butter
• 1/8 ts Salt
• 4 c Crisp Rice Cereal
• 1 1/2 c M&M's Plain or Peanut Candy

Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth.

Pour over combined cereal and candies, tossing lightly until thoroughly coated.

With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set.

Makes about 3 dozen cookies.

Chocolate Cinnamon Snaps

• 2 c All-purpose flour
• 1/2 ts Baking soda
• 1 ds Salt
• 1/3 c Cocoa Powder
• 2 ts Cinnamon
• 3/4 ts Cloves
• 1/2 c Butter, softened
• 1/2 c Sugar
• 1 Egg
• 1/4 c Molasses

Preheat oven to 350 degrees F.

In a bowl, combine flour, baking soda, salt, cocoa powder, cinnamon and cloves.

In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy.

Beat in the egg and molasses. Add flour mixture. Blend until a stiff dough forms.

Roll dough on a lightly floured board to about 1/4-inch thickness.

Cut into favorite shapes. Place on a lightly greased cookie sheet.

Frost with favorite frosting, sprinkle with colored sugar, or cinnamon-sugar mixture.

Bake for 10 to 12 minutes. Cool for a few minutes on cookie sheet; then transfer cookies to rack to complete cooling.

Makes 4 dozen cookies.

Valentine's Day Chocolate Creams with Chocolate Frosting

 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      2 oz Chocolate,unsweetened, melted and cooled
      1 ts Vanilla
      1 ts Baking soda
  2 1/2 c  Flour
    3/4 c  Milk
       Chocolate Frosting
      2 oz Chocolate, unsweetened
      2 tb Butter
      2 c  Powdered sugar
      2 ts Vanilla
      2 ts Heavy cream
     60    Pecan halves (for garnish)


  *Melted and cooled

Preheat oven to 400 degrees.

Cream butter and sugar together until light and fluffy. Add eggs, melted chocolate, and vanilla; mix well.
 
Combine baking soda and flour. Alternately add flour mixture and milk to egg batter; beati well after each addition.
 
Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets.

Bake 8 to 10 minutes or until firm to the touch. Remove cookies from sheets and cool on rack.
 
For Chocolate Frosting:
Melt chocolate and butter in saucepan; remove from heat. Stir in sugar, vanilla, and enough cream to makie the frosting the correct consistency for spreading.
 
Let frosting cool to lukewarm before frosting cookies.  With table knife or small spatula, swirl frosting around top of cookie. Before frosting sets, place a pecan half on top of cookie. Leave cookies on rack until frosting sets completely.
 
Store in cookie tin, placing waxed paper between layers of cookies. Can be kept for about a week in a cool place (this is one of those recipes that does not freeze well).

Makes about 5 dozen cookies

Decadent Valentine's Day Whipped Cream & Biscotti

Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a
  boil.
 
Remove from heat and add favorite flavoring, almond extract, vanilla, a touch of brandy, nutmeg, ginger, whatever you'd like.
 
Place as many biscotti as desired in a shallow bowl or on a plate. Spoon a little of the hot syrup over the biscotti (use about 1 tablespoon per cookie.  Let soak for 5 to 10 minutes.
 
Meanwhile, whip some cream, by the time the cream is whipped, the biscotti should be softened.
 
Drain off any excess syrup and spoon the cream onto the soaked cookies.

Serve immediately. (Good, too, the next day when it's soggy).

Fresh fruit such as strawberries or cherries are a wonderful foil against the dessert's sweet richness.

Chocolate Nut-Filled Valentines Cookies

• 2/3 c Shortening
• 2/3 c Sugar
• 2 Eggs
• 2 c Flour, all-purpose
• 1 1/2 ts Baking powder
• 1/2 ts Salt

Chocolate-Nut Filling:

• 1/4 c Sugar
• 1 tb Cornstarch
• 1/2 c Chocolate syrup
• 1/4 c Pecans; chopped
• Hershey Kisses

Make the Chocolate-Nut Filling first, it needs to cool.

Cream shortening and sugar until light and fluffy; add egg, and beat well.

Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.

Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter.

Using a 2" doughnut cutter, cut remaining dough into 36 circles.

Place solid circles on lightly greased cookie sheets.

In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges.

Top with a circle cut with doughnut cutter; seal edges with fork tines.

Bake at 350 degrees for 10 to 12 minutes.

When cookies are almost cooled, place a Hershey's Kiss on the top.

For Chocolate-Nut Filling:
Combine the sugar, cornstarch, chocolate syrup, and pecans and cook over low heat until thick and smooth. Cool thoroughly.

Yield: about 1 cup.

 

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