Best Popes Valentine Cookies Recipes

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POPE'S VALENTINE COOKIES



Pope's Valentine Cookies image

Rich and delicious cut-out cookies - wonderful for special holiday celebrations! These are the best cut-out cookies the long line of bakers in our family has ever found.

Provided by Jelly

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 5

½ pound butter, softened
2 ½ cups sifted all-purpose flour
1 cup sifted confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Mix butter in a mixer until light, add remaining ingredients.
  • Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
  • Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 30.4 g, Cholesterol 40.8 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 110.1 mg, Sugar 10.4 g

VALENTINE COOKIE POPS



Valentine Cookie Pops image

Easy Pillsbury® Ready To Bake!™ cookies make these adorable valentines-on-a-stick simply delicious!

Provided by looneytunesfan

Categories     Dessert

Time 25m

Yield 20 cookie pops

Number Of Ingredients 5

1 (18 ounce) package refrigerated sugar cookie dough
20 flat wooden popsicle sticks
1 1/4 cups ready-to-spread creamy vanilla frosting (from 1-lb container)
assorted small decorative candies, if desired
10 yards red curling ribbon

Steps:

  • Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
  • Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
  • Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

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