EASY VALENTINE SANDWICH COOKIES
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
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 COOKIE POPS
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
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.
VALENTINE SANDWICH COOKIES
Provided by Becky
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
- Divide the dough in half, and shape it into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
- When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
- Bake the cookies for 9-10 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until the desired color is reached.
- Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.
VALENTINE SANDWICH COOKIE POPS
These are a variation of our Valentine Heart Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 sandwich pops
Number Of Ingredients 4
Steps:
- Follow sugar cookie recipe, but in Step 4, make rounds 1 3/4 inches instead of 2 1/2 inches, and don't cut out smaller hearts.
- Turn over half the batch of baked cookies so bottoms are facing up. Spoon 1 scant teaspoon sandwich filling onto centers. Center lollipop stick in each. Cover with matching cookie rounds. Let dry. If desired, use royal icing to adhere small hearts reserved from Valentine Heart Pops onto pops. Let dry. Pipe royal icing through a pastry bag fitted with a 1/16-inch tip in decorative dots around cookies. When dry, store in an airtight container up to 5 days.
COOKIE SANDWICH FILLING
Use this filling for our Valentine Sandwich Cookie Pops.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Combine sugar and lemon juice until smooth but not runny, adding more juice if too thick.
VALENTINE COOKIE POPS
Number Of Ingredients 3
Steps:
- Place dipping sticks into the center of the Oreo about a half an inch up.
- Dip the Oreo pops into the melted white chocolate and place on a sheet covered by wax paper.
- Decorate with sprinkles or candy before the white chocolate hardens.
- Let the pops harden and enjoy!
Nutrition Facts : Servingsize 18 serving, Calories 179 kcal, Fat 9 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 78 mg, Carbohydrate 20 g, Sugar 20 g, Protein 2 mg
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- Slice sugar cookies into 17 equal pieces. Form each slice into a ball. Cupping the ball in your hand gently insert a popsicle stick halfway and place on prepared baking sheet. Repeat with remaining slices.
- Cool 2 - 3 minutes on baking sheet before removing to wire rack to cool completely. Use a spatula for transferring cookies as wooden stick will be hot and cookies will still be fragile.
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- Heat oven to 375ºF. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased baking sheet. Carefully insert a wooden stick into side of each cookie.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from baking sheet. Cool completely, about 30 minutes.
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