SWEETHEART COOKIES
Sugar cookie mix and chocolate candies make sweet partners in a super simple cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Make cookie dough as directed on package, stirring in flour. Roll dough into 36 (1-inch) balls. Combine sugars and coffee powder in small bowl. Roll balls in sugar-coffee mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake at 375°F 7 to 9 minutes or until set. Immediately press 1 chocolate-striped candy into center of each cookie. Allow to stand about 5 minutes until soft; press lightly. Top melted candy with chocolate candy.
- If desired, reverse the candies on the cookies. Cool; place on cooling racks. Cool completely.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 13 g, TransFat 1/2 g
SWEETHEART THUMBPRINT COOKIES
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it bakes (genius!). Then sprinkle with sanding sugar, fill the indentations with warmed preserves, and give your heart away again and again.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
- Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
- Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
- Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
- In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)
SWEETHEART COCONUT COOKIES
Ruby red jam and coarse sugar add a festive look to these crisp sandwich cookies that are the perfect gift for loved ones. My husband likes coconut, so I make these for his birthday. -Jo Ellen Helmlinger, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired. , Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks., In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.
Nutrition Facts : Calories 104 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 42mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
SWEETHEART CUP COOKIES FOR VALENTINE'S DAY
Steps:
- Combine flour, baking powder, and salt in a large bowl.
- Beat sugar and butter together in a separate bowl using a mixer at low speed. Increase speed to high and beat until light and fluffy, about 5 minutes. Reduce speed to low and beat in eggs, one at a time, and vanilla extract. Beat in flour until just blended and press together by hand into a dough. Divide dough into 4 equal portions and flatten each into a disk. Wrap disks individually in plastic and refrigerate 8 hours to overnight.
- Remove 2 disks of dough from the refrigerator; keep remaining dough in the refrigerator or freezer for future use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Roll 1 rounded teaspoon of dough into a ball and press into the bottom and up the sides of a mini muffin cup to form a shell. Repeat with remaining dough to make 36 shells.
- Bake in the preheated oven until lightly golden, 12 to 15 minutes.
- Meanwhile, beat peanut butter, confectioners' sugar, and butter together in a bowl using an electric mixer until creamy. Pour filling into a pastry bag or a resealable plastic bag with a corner snipped off.
- Remove from the oven and press the end of a wooden spoon into each cookie cup to reshape. Cool 2 minutes in the pan, then carefully transfer to a rack to cool completely.
- Fill each cooled cookie cup with about 1 tablespoons filling. Top each with 1 chocolate kiss candy.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 24 g, Cholesterol 25.8 mg, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 80.7 mg, Sugar 12.5 g
CHOCOLATE HEART SANDWICH COOKIES
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 48 (seventeen 1-inch sandwich cookies, seventeen 1 1/2-inch sandwich cookies, and fourteen 2-inch sandwich cookies)
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
- Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.
SWEETHEART SLICES
You get the flavor of a snickerdoodle plus the texture of a shortbread in these cute cookies. Bake them for your sweeties, or make the cookies together to create fun memories! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and cinnamon; gradually add to creamed mixture and mix well. Remove 2/3 of the dough to another bowl; stir in chocolate chips. Tint remaining 1/3 of the dough pink., On a lightly floured surface, roll smaller portion to 1/2-in. thickness. Cut with a 1-in. heart-shaped cookie cutter. Brush 1 side of hearts with water and gently stack together to form two 5-in.-long logs, running a finger along sides to smooth edges. Refrigerate until firm, about 30 minutes., Divide chocolate chip dough into 10 portions. Roll each into a 5-in. coil. Brush outsides of heart logs with water; mold coils around heart logs, gently pressing to adhere. Roll to mold the dough into smooth rolls. Place wrapped cookie logs in airtight containers. Freeze until firm, about 2 hours., Preheat oven to 350°. Cut into 1/4-in. slices. Place 2-in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
HEART SUGAR COOKIES
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 large cookies or 30 2 1/2-inch cookies
Number Of Ingredients 10
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
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