Sugar
Cookie Hearts
1 c Butter; unsalted
1 c Sugar
2 Eggs
1 tb Vanilla
3 c Flour
1 ts Salt
1/2 ts Baking soda
Icing:
1 c Confectioners' sugar; sifted
2 tb Milk
Beat the butter and sugar until light and fluffy. Blend in the eggs and
vanilla; mix well.
Stir together the flour, salt and baking soda; mix into the sugar mixture
until well blended. Chill for 2 hours.
Preheat the oven to 350 degrees.
Divide the dough into quarters. Roll out one quarter on a lightly floured
surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch cutter;
place on an ungreased cookie sheet.
Bake for 5 to 8 minutes or until the cookies are barely browned at the edges.
Cool on a wire rack.
For the Icing:
Mix together the confectioners' sugar and milk until smooth. Spread on the
cookies.
Chocolate Lover's Chocolate Chip
Cookies
2 c Butter
2 c Sugar
2 c Brown sugar
4 Eggs
1 ts Salt
2 ts Vanilla
2 ts Baking powder
2 ts Baking soda
4 c Flour
5 c Oatmeal
24 oz Chocolate chips
8 oz Hershey candy bar (finely
-grated)
3 c Nuts, chopped (optional)
Preheat oven to 375 degrees F.
Cream together the butter, sugar, and brown sugar.
Add the eggs, salt, vanilla, baking powder, baking soda, flour, and oatmeal.
Mix thoroughly.
Add the chocolate chips, grated Hershey candy bar, and nuts (if using).
Roll into golf-ball sized pieces and place 2" apart on ungreased cookie
sheet. Press flat and bake for about 6-8 minutes.
Cinnamon Hearts
2 c Flour
3 oz Sugar
7 oz Butter
1 Egg yolk
1 Egg white, whipped
Cinnamon
Sugar
Mix flour and sugar and cut in butter on a pastry board. Add the egg yolks and
work the dough together quickly. Put in fridge for about an hour.
Roll out the dough and cut out hearts shapes with cookie cutter.
Brush lightly with whipped egg white. Dip in a mixture of sugar and
cinnamon.
Bake at 325 for 10 to 12 minutes.
Gingerbread Hearts
4 1/2 c Unsifted all-purpose flour
2 ts Ground cinnamon
2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Salt
1 c Vegetable shortening
3/4 c Sugar
1 c Light molasses
1 lg Egg
Combine flour, cinnamon, ginger, cloves, and salt.
In a separate bowl, thoroughly blend shortening and sugar. Add molasses and egg
and beat well.
Add the flour mixture and mix until a stiff dough forms.
Shape dough into 3 equal balls; coverand set aside until ready to roll out.
Preheat oven to 350 degrees F.
Lightly grease and flour 2 cookie sheets.
Between 2 pieces of floured waxed paper, roll out one ball of dough to about
1/4-inch thickness. Remove top piece of paper.
Using heart-shaped cookie cutter, cut out as many hearts as possible and
place about 1/2-inch apart on cookie sheets.
Bake for 10 to 15 minutes or until firm and golden brown.
Cool on wire racks.
Lemon Love Notes for Valentine's
Day
Crust:
1/2 c Butter
1/4 c Powdered sugar
1 c Flour
1 pn Salt
Filling:
2 ea Eggs
1 c Sugar
2 tb Flour
3 tb Lemon juice
1 ts Lemon rind; grated
1/4 ts Baking powder
Topping:
Powdered Sugar
For the Crust:
Cream butter and powdered sugar. Add flour and salt.
Press into 8" x 8" inch pan. Bake crust at 350 degrees for
about 20 minutes.
For the Filling:
Combine the eggs, sugar, flour, lemon juice, lemon rind, and baking powder
Pour over hot crust. Bake 20 - 25 minutes.
Cool in pan. Sprinkle with powdered sugar topping. Cut in squares. Store in tin
box between layers of wax paper.
Sweetheart Cookie Puzzle
1 c Margarine -- softened
1 c Granulated sugar
2 ts Vanilla
2 c Rolled oats -- uncooked
1 1/4 c Unbleached flour
2 c M&Ms. plain chocolate candy
Preheat oven to 350.
Lightly spray 2 baking sheets with cooking spray; set aside.
In a mixing bowl, combine margarine, sugar, and vanilla.
In another mixing bowl, combine oats and flour.
Mix wet ingredients with dry ingredients just until moistened.
Divide dough in half. Pat each half of dough into heart shape about
1/4" thick on prepared baking sheets.
To decorate, gently press M&M's into dough in a pattern or phrase of
your choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate.
Bake for 15 to 18 minutes or until lightly browned. Carefully cut through
pieces again to separate.
Cool 5 minutes on baking sheet. Remove and cool completely on wire rack.
Valentine Cookies
3/4 c Margarine or 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.
In a large bowl, beat margarine, 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 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 by following one of
the tips below or by using a tooth-pick, fork or other kitchen tool to create a
design.
Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove
from pan.
Decorating Tips:
You can create a design on top of the cookies using white or colored candy
sprinkles.
Or you could crimp the edges of heart, making a design using the tines of a
fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered sugar.
You can also paint a design with a simple egg-yolk paint. 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 small paint brush,
paint a design on cookie using the colored yolk; or place a small doily on
cookie and, using a clean, stiff brush, work the egg paint through the cutouts
and create a lacy effect. Remember that this is all done before the cookies are
baked.
Makes 4 large cookies.
More Valentine's Day Recipes
Valentine's
Day Cookie Recipes
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