Best Valentine Cookies Recipes

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CHERRY CHOCOLATE KISS COOKIES - VALENTINE KISSES



Cherry Chocolate Kiss Cookies - Valentine Kisses image

These cookies are similar to Peanut Butter Blossoms, but are cherry cookies instead of peanut butter. I like to make them for Valentine's Day-- and call them Valentine Kisses. There are many variations-- you can use make the dough and use white or semi-sweet chocolate chips or use mini-kisses for smaller bite size cookies. The dough can be rolled in plain sugar, or red decorator sugar for an extra festive look.

Provided by CFS Momma

Categories     Dessert

Time 1h14m

Yield 24-36 cookies

Number Of Ingredients 9

1 cup butter, softened
1 cup powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
1/2-3/4 cup chopped or crushed maraschino cherry
1 cup granulated or decorator sugar (as needed)
12 ounces Hershey chocolate kisses (1 per cookie) or 12 ounces Hershey's Hugs chocolates (1 per cookie)

Steps:

  • Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
  • Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
  • Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
  • Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
  • Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
  • Transfer to wire rack to cool.

VALENTINE'S DAY SUGAR COOKIES



Valentine's Day Sugar Cookies image

Whether you are looking for a homemade gift for someone special or a fun holiday activity with kids, these sugar cookies couldn't be simpler, tastier or more beautiful. We take the buttery and perfectly crisp rounds and dip them into colored icing, resulting in a marbled and jewel-like effect that'll surely impress your valentine. Swap out the cookie cutter shapes and colors to create cookies for any holiday or special occasion.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield about twenty 3-inch and twenty 1 ½-inch cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter (12 tablespoons), at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3 cups confectioners' sugar
1/4 cup plus 2 tablespoons milk
1 1/2 teaspoons pure vanilla extract
Red gel food coloring
Pink gel food coloring
Sprinkles, optional

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
  • Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it's about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
  • Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
  • For the icing: Meanwhile, whisk the confectioners' sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners' sugar or milk, if needed.
  • Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
  • Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.

VALENTINE SUGAR COOKIES



Valentine Sugar Cookies image

"The almond flavor makes these delicious sugar cookies quite unique," says Renee Schwebach, Dumont, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
Red decorator's sugar, optional

Steps:

  • In a bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill several hours. On a lightly floured surface, roll dough to 1/4-in. thickness; cut with a 2-1/2- or 3-in. heart-shaped cookie cutter. Place on ungreased baking sheets; sprinkle with sugar if desired. Bake at 375° for 8-10 minutes or until lightly browned.

Nutrition Facts :

EASY VALENTINE SANDWICH COOKIES



Easy Valentine Sandwich Cookies image

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

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

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

VALENTINE'S SLICE-AND-BAKE CINNAMON HEART SHORTBREAD COOKIES



Valentine's Slice-and-Bake Cinnamon Heart Shortbread Cookies image

An easy Valentine's day treat! Great for egg allergies as well. Store in a Tupperware® container or freeze.

Provided by the4taals

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h35m

Yield 60

Number Of Ingredients 6

1 cup butter, softened
1 teaspoon vanilla extract
½ cup confectioners' sugar
½ cup heart-shaped cinnamon candies, ground into a fine powder
¼ cup cornstarch
1 ¾ cups all-purpose flour, divided

Steps:

  • Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined.
  • Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together.
  • Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened.
  • Cut dough into 1/4-inch slices and arrange onto baking sheets.
  • Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 6.1 g, Cholesterol 8.1 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 22.6 mg, Sugar 2.2 g

VALENTINE CINNAMON SHORTBREAD COOKIES



Valentine Cinnamon Shortbread Cookies image

Surprise your Sweetie or your kids with these fun cookies on Valentine's Day!! I am a lover of the tiny red candy cinnamon hearts. You can decorate with those or get the pink and red M&Ms celebrated for this day. You can purchase a Wilton 6-pc heart cookie cutter set which are multiple sizes. I used that set for making these cookies. I did not roll the dough, but placed an amount of dough into each heart. The M&Ms will not melt while baking, but the cinnamon hearts will. After baking for 5 to 7 minutes I removed them from the oven and placed the hearts on at that time to prevent melting. You may want to have the tiny candy hearts on the entire time and have a little more "spread" of the flavor. Enjoy the Fun!

Provided by Seasoned Cook

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
red cinnamon candies (hearts)
M&M's plain chocolate candy

Steps:

  • Mix room softened butter with sugar and vanilla.
  • Combine cinnamon with salt and flour. Add to butter mixture and mix until it forms a dough.
  • On waxed paper press a small amount of dough into a heart shaped cookie cutter. If using M&Ms decorate after placing cookie dough on an ungreased cookie sheet.
  • If using red cinnamon heart candies, place undecorated cookies on an ungreased cookie sheet in a 325 degree oven. Remove after 5-7 minutes and decorate with red cinnamon heart candies. Place back in oven and finish baking. This allows candies to not get completely melted.
  • TOTAL time for baking cookies is approximately 15 minutes. Do NOT let cookies get brown edges.
  • Yield depends on size of cookie used. 36 is an approximate amount.

VALENTINE COOKIES



Valentine Cookies image

This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes several dozen, depending on cookie size

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

Steps:

  • In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
  • To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
  • Heat oven to 350 degrees with two racks centered. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
  • To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam.

VALENTINE CONVERSATION HEART COOKIES



Valentine Conversation Heart Cookies image

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

Reynolds® Parchment Paper
⅔ cup butter, softened
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
1 (16 ounce) can vanilla frosting
Food coloring

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

OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE



Old Fashioned Butter Valentine Cookies Dipped in Chocolate image

This is my mother's recipe. She handed it down to me years ago and I have been making it with a few of my own changes for about 25 years now.

Provided by LoriLouise

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
¾ cup white sugar
1 large egg
2 tablespoons milk
1 ½ teaspoons vanilla extract
½ cup seedless raspberry jam
4 ounces semisweet chocolate chips
2 tablespoons butter

Steps:

  • Sift the flour, baking powder, and salt together in a bowl; set aside.
  • Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
  • Gradually mix the flour mixture into the butter mixture.
  • Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
  • Working with half the dough at a time, roll out dough to about 1/8-inch thick.
  • Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
  • Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
  • Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
  • Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
  • Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
  • Transfer cookies to a wire rack to cool completely.
  • Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
  • Spoon chocolate decoratively over half of each cookie.
  • Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 25.9 g, Cholesterol 30.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.4 g, Sodium 134.3 mg, Sugar 13.2 g

VALENTINE'S DAY SUGAR COOKIES



Valentine's Day Sugar Cookies image

Quick and easy: done in an hour! The most delicious Valentine's Day sugar cookie recipe I've ever used, and you do not have to refrigerate the dough.

Provided by Haven

Categories     Desserts     Cookies     Sugar Cookies

Time 55m

Yield 24

Number Of Ingredients 9

1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
½ (16 ounce) package white confectioners' coating (such as CANDIQUIK®), or as needed
1 (3 ounce) bar red candy melts (such as Wilton®), or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth. Beat in egg, vanilla, and almond extract.
  • Combine flour and baking powder in a separate bowl and add to the butter mixture, a little at a time. Stir until well combined. Knead using wet fingers if dough gets too stiff, dusting with flouring occasionally, until it bounces back.
  • Roll dough out to uniform thinness and cut into desired shapes. Place 2 inches apart onto cookie sheets.
  • Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the cookie sheets until firm enough to transfer to a cooling rack.
  • Meanwhile, melt confectioners' coating in the microwave according to manufacturer's instructions. Mix in red candy melts until desired color is reached. Dip cooled cookies in the candy coating and let rest on waxed paper until hardened, about 5 minutes.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 28.1 g, Cholesterol 30.8 mg, Fat 12.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.5 g, Sodium 110.1 mg, Sugar 16.1 g

BETHANY'S FAVORITE VALENTINE CUT OUT SUGAR COOKIES



Bethany's Favorite Valentine Cut Out Sugar Cookies image

Soft and moist with a light vanilla and almond flavor. Got these from a friend's wedding.

Provided by Jeremy Meyers

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 3h25m

Yield 12

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups flour
1 teaspoon baking powder

Steps:

  • Cream together the butter, sugar, egg, milk, vanilla extract, and almond extract in a large bowl.
  • Stir in the flour and baking powder.
  • Cover and refrigerate until firm, about 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide the dough into thirds. On a lightly floured surface, roll out each portion to 1/4-inch thick.
  • Cut cookies out using a floured cookie cutter.
  • Arrange cookies on an ungreased baking sheet about 1-inch apart.
  • Bake until cookies are lightly golden, 6 to 9 minutes.
  • Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 16.1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 9.9 g, Sodium 157 mg, Sugar 16.9 g

VALENTINE'S CINNAMON HEART SHORTBREAD PAN COOKIES



Valentine's Cinnamon Heart Shortbread Pan Cookies image

A fast and easy Valentine's Day treat! Store cookies in a lidded container at room temperature or freeze.

Provided by the4taals

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 40

Number Of Ingredients 8

2 ½ cups butter
1 ¼ cups confectioners' sugar
1 cup heart-shaped cinnamon candies, chopped finely
2 ½ teaspoons vanilla extract
¼ teaspoon cinnamon oil
¼ teaspoon baking soda
¼ teaspoon baking powder
5 cups all-purpose flour, or more as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a jelly roll pan with parchment paper.
  • Beat butter in a large bowl with and electric mixer until fluffy. Add confectioner's sugar, cinnamon hearts, vanilla extract, cinnamon oil, baking soda, and baking powder; stir using a wooden spoon. Add flour 1 cup at a time, mixing by hand until dough sticks together.
  • Push dough onto the prepared pan, flattening the corners to make an even layer.
  • Bake in the preheated oven until corners start to turn a light brown, 35 to 40 minutes. Cool on a rack for 10 minutes; lift shortbread out of the pan by holding onto the parchment paper. Cut into 2-inch squares.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 21.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 95 mg, Sugar 7.3 g

VALENTINE COOKIES



Valentine Cookies image

I combined recipes to create these heart-shaped cookies for my Valentine's Day, but you can enjoy them anytime. My children are grown, but I still bake the cookies for my husband and myself and for others.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1 egg
3 teaspoons vanilla extract
2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Prepared vanilla frosting and red colored sugar, optional

Steps:

  • In a large bowl, cream butter and sugar. Add egg, beating well. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until combined. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Decorate with frosting and colored sugar if desired.

Nutrition Facts : Calories 204 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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

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

THE BEST VALENTINE SUGAR COOKIES



The Best Valentine Sugar Cookies image

Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie!

Provided by Emily Williams

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 8

7 cups all-purpose flour
2 cups white sugar
2 teaspoons salt
2 teaspoons baking powder
1 ½ cups shortening
3 teaspoons almond extract
1 cup milk
3 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 22.6 g, Cholesterol 12 mg, Fat 7 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 8.6 g

STRAWBERRY VALENTINE COOKIES



Strawberry Valentine Cookies image

Start a new Valentine's Day tradition with these pretty, whimsical cookies. The sweet strawberry flavor is a perfect complement to the chocolate glaze. -Marna Heitz

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 dozen.

Number Of Ingredients 17

2/3 cup butter, softened
2/3 cup sugar
1 large egg
1 tablespoon lemon juice
2 cups all-purpose flour
1/3 cup strawberry drink mix
2 teaspoons baking powder
1/2 teaspoon salt
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening
FROSTING:
1/3 cup butter, softened
2 tablespoons strawberry drink mix
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set and edges begin to brown. Cool 2 minutes before removing to wire racks to cool completely. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. , In a small bowl, beat butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 178mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

VALENTINE'S DAY STRAWBERRY CHOCOLATE CHIP COOKIES



Valentine's Day Strawberry Chocolate Chip Cookies image

This is one of my favorite cookie recipes, and the strawberry flavor and pink color make them a great surprise for Valentine's Day!

Provided by Asset Htims

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package strawberry cake mix
1 teaspoon baking powder
2 large eggs
⅓ cup canola oil
½ teaspoon vanilla extract
1 ¼ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • Mix together cake mix and baking powder in a large bowl and set aside.
  • Whisk together eggs, oil, and vanilla extract in a smaller bowl. Add egg mixture to cake mixture and stir vigorously to form a dough; be sure to incorporate all pockets of dry cake mix. Gently mix in chocolate chips.
  • Drop rounded balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet; make balls taller than they are wide. Add 1 or 2 additional chocolate chips onto each cookie, if desired.
  • Bake in the preheated oven for 10 minutes; do not let cookies brown.
  • Allow the soft cookies to cool on the baking sheet for 3 minutes. Cookies will sink as they cool; you can press down gently with your fingers if necessary. Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 27.4 g, Cholesterol 23.3 mg, Fat 8.2 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 239.8 mg, Sugar 16 g

BABEE'S STRAWBERRY SHORTBREAD VALENTINE'S COOKIES



Babee's Strawberry Shortbread Valentine's Cookies image

Make these delectable orange shortbread window-pane cookies, filled with sweet strawberry jam, to show someone how much you care.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Cookies     Bake     Strawberry     Orange     Valentine's Day     Jam or Jelly     Kid-Friendly     Dessert

Yield Makes 6-8 dozen cookies

Number Of Ingredients 8

6 cups sifted all-purpose flour
1 teaspoon baking powder
2 cups unsalted butter
2 cups sifted confectioners' sugar
2 large egg yolks
1/2 cup orange juice
1 teaspoon pure vanilla extract
6 cups strawberry preserves

Steps:

  • Preheat the oven to 350°F. Sift together the flour and baking powder, and set aside.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
  • Add the egg yolks, orange juice, and vanilla extract, and mix slowly.
  • Add the flour mixture to the butter mixture, and mix slowly until a dough forms.
  • Remove the dough from the mixer, and knead with your hands until it's stretchy. Place the dough between two sheets of parchment paper and, using a rolling pin, roll flat.
  • Remove the top sheet of parchment paper and cut the dough in half. Punch out the "solid" bottom halves of the cookies on one half of the dough. Punch out the "heart window" top halves of the cookies on the other half of the dough.
  • Arrange cookies on a cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Remove before browned, and let cool completely.
  • Carefully spread strawberry preserves on the solid bottom halves of the cookies, and place the heart window part of each cookie on top. Serve and enjoy!

EASY VALENTINE SANDWICH COOKIES



Easy Valentine Sandwich Cookies image

Turn your Valentine's day baking into a fun activity with your kids with this easy recipe! Here's How.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 40

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup butter, softened
1 egg
Granulated sugar
1 cup Betty Crocker™ Whipped fluffy white frosting (from 12 oz container)
red food color

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix and flour until well blended. Add butter and egg; stir until soft dough forms.
  • On floured surface, roll dough to about 1/8-inch thickness. Cut with 2 1/4-inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet.
  • Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
  • For each cookie sandwich, spread about 1 teaspoon frosting on the bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 1 g, TransFat 1 g

VALENTINE SHORTBREAD COOKIES



Valentine Shortbread Cookies image

Another Valentine delectable! These are fun to make and sooo good to eat! I love the richness of the cookie with the chocolate icing. They are also very pretty on a plate once they're all decorated. Great for a Valentine party!

Provided by Whisper

Categories     Dessert

Time 55m

Yield 24 2x4 inch diamonds

Number Of Ingredients 11

1 1/4 cups margarine
3/4 cup sugar
1/4 teaspoon almond extract
1 pinch salt
3 cups flour
1/2 cup ground almonds
6 tablespoons margarine
2 cups confectioners' sugar
1 tablespoon milk
4 ounces semisweet chocolate, melted
1/4 teaspoon almond extract

Steps:

  • Cream 1 1/4 cups margarine in large bowl.
  • Gradually add sugar; beat until light and fluffy.
  • Add 1/4 tsp almond extract and salt.
  • Gradually stir in enough flour to make a soft dough.
  • Add ground almonds.
  • Press dough into a 10x15" jelly roll pan; prick with a fork.
  • Bake in a preheated 300 degree oven for 30-35 minutes or until very lightly browned.
  • Cut into diamond shapes and remove from pan; cool completely.
  • Meanwhile in a small mixing bowl, cream remaining 6 Tbsp margarine with confectioners sugar and milk until light and fluffy; beat in chocolate and 1/4 tsp almond extract.
  • Spread frosting on cookies.
  • Decorate as desired.
  • (I make my own pink chocolate hearts from Merck's wafers using a mold, and put one on top of each cookie.).

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