Tag Archives: cookies

Valentine’s Day Cookies…Give Your Heart!

finished cookiesValentine’s Day is an interesting holiday. Sure it can be a wonderful day celebrating the love you have for your significant other. That’s usually how I like to celebrate it. However, if you watch any TV show in early February, you’ll see an incredibly stressful day full of forgotten gifts, mistaken dinner reservations, and horrible cards. Hopefully yours ends up being a wonderful day, and these cute cookies can help you celebrate. Not only are they great for the love of your life, but they’re perfect for kids too.

butterFor this recipe, you can really use any sugar cookie recipe you like. I used my go to sugar cookie recipe from The Martha Stewart Cookbook. It’s pretty straight forward and makes an easy to use dough. The dough cuts perfectly with a cookie cutter.

To start, cream 2 sticks butter, at room temperature, with 1 3/4 cups sugar, until light and fluffy. Add 2 eggs, and beat until fully combined. Next, whisk 4 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. In a measuring cup, combine 1/2 cup milk with 1 teaspoon vanilla. Alternate adding the flour mixture and milk mixture to the butter mixture. Mix until well combine, wrap in plastic wrap, and refrigerate for at least 3 hours.adding eggscreamedflour mixtureready to combinecombinedready for fridgeDivide the dough into quarters. Flour your work surface, and roll out until about 1/8 inch thick. Use a heart-shaped cookie cutter to cut the dough. Place them on a parchment or silpat lined cookie sheet. Bake at 375 degrees for about 8 minutes until golden.dividedrolled doughcuttingbaked

Now comes the hard part. One of the hardest things about making heart-shaped Valentine’s cowrong color chocolate icingokies is getting the royal icing red. Once again, I used Alton Brown’s recipe for royal icing that I wrote about in September. It’s easy to make, however, the hard part is getting a deep┬áred color. I tried a few different versions. I tried adding cocoa powder, but it never became the right color, even though the chocolate tasted great. I also gave up and tried buying Wilton’s Red Cookie Icing which was a huge fail. It was way too runny and never solidified on the cookies. Finally, I tried Wilton’s Red Red gel icing coloring. It took a lot of gel to do it, but finally, I had red.

Add the icing to a pastry bag with a small round heartstip. Ice the outline first, then fill in with the icing. The consistency of this icing allows you to drag it to cover the cookie using the tip of the pastry bag. Allow them to dry for a few minutes. They also dry pretty smooth, which looks great.

I hope your Valentine’s Day is filled with chocolates, hearts, and most of all, love. Oh, and be careful with these cookies. If you drop one, you’ll have a broken heart! ­čÖé

Getting Your Vegetables with Carrot Cake Cookies

grated carrotsDoctors say it. Health enthusiasts say it. Even your mother says…and probably has been saying it since you were little. “You need to eat your vegetables!” Well, I’ve got the perfect way to do just that…in a dessert! There is just no better way to eat your vegetables. From zucchini bread to pumpkin pie, veggies can make excellent desserts. And the one vegetable that probably makes the best dessert is the carrot. It’s sweet and delicious and makes the most delicious cakes. But, take it one step further, make it portables, and keep that wonderful cream cheese frosting, and you’ve got carrot cake cookies!

butterI am a huge fan of the whoopie pie, and this cookie recipe essentially creates a whoopie pie made out of carrot cake. The cookies stay moist and richly spiced, and the cream cheese frosting is amazing sandwiched between! This recipe is from Martha Stewart’s Cookies book, and from the first time I saw it, let alone the first time I tasted it, I knew it was a keeper.

butter and sugarTo start, make the cookies. Cream 1 cup (2 sticks) butter at room temperature with 1 cup brown sugar and 1 cup granulated sugar. Let this cream for a few minutes until light and fluffy. Then add 2 eggs and 1 teaspoon vanilla extract, and beat until combined.

Next, combine the dry ingredients. Add 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger to a bowl. Mix together with a whisk. Gradually add this flour mixture to the butter mixture. Make sure your mixer is on low, otherwise you’ll be covered in flour (and so will your kitchen).flour mixtureNext, grate the carrots. You want 1 1/2 cups grated carrots, which for me took 4 pretty large carrots. Add the grated carrots, 2 cups rolled oats, and 1 cup raisins to the batter, and stir to combine. Chill the mixture for 1 hour, until firm.adding carrotsdoughAfter an hour, scoop out tablespoon size balls of dough onto a parchment lined cookie sheet. Bake at 350 degrees for 12-15 minutes, until browned. And make sure you give them some space, they will spread (as you can see). If they do, just cut through with the spatula right away. If they cool, they’ll break when you try to cut them. Allow them to cool while you make the frosting.ready for the ovendonespatulaCombine 8 ounces cream cheese with 1/2 cup (1 stick) butter, both at room temperature. Add 1 cup confectioners’ sugar and 1 teaspoon vanilla extract. Mix until smooth. I use the mixer for this, but feel free to just use some elbow grease and a spatula.butter and cream cheeseadding sugarTo frost, I first pair up similar sized cookies and lay them out next to each other. I then add frosting to one side. This helps me make sure I’ve evenly distributed the frosting and also use it all up. After your frosting bowl is empty, spread out the frosting, press the cookies together, take a bite, and enjoy!matcheddropspreadThese really are an excellent treat. And, while I’m sure it’s not what your mother had in mind when she said to eat your vegetables, I’m sure she’d approve of this delicious dessert!enjoy