OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE
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 BUTTER COOKIES
These cookies are my grandchildren's favorite. I've even shaped the dough in the form of their initials for special occasions. They make a great dessert anytime.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18-19 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown.
Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE
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 Cookies
Yield 24
Number Of Ingredients 11
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
CHOCOLATE DIPPED HEART COOKIES
Another recipe that I saw on the morning news and wanted to share. Great for Valentines Day and your Sweetie. Recipe from Happy Cookies
Provided by LilPinkieJ
Categories Dessert
Time 25m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
- Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
- Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
- Makes about 3 1/2 dozen.
BUTTER COOKIES WITH CHOCOLATE
Categories Cookies Chocolate Dessert Bake Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Combine butter and sugar in large bowl. Using electric mixer, beat until light and fluffy. Mix in water and both extracts. Beat in flour and salt until well blended. Stir in chopped chocolate.
- Divide dough in half. Form each half into 1 1/2-inch-diameter log. Wrap each log in waxed paper; chill about 2 hours. (Can be made 3 days ahead. Keep chilled.)
- Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. Place slices on large baking sheets, spacing about 2 inches apart. Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be made 3 days ahead. Store in airtight containers at room temperature.)
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