Recipes for "valentine cookies"

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.

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the flour, white sugar, baking soda, and salt in a bowl.

Beat honey, milk, butter, and vanilla extract together in a large bowl until smooth.

Stir the flour mixture into the honey mixture until just combined.

Fold in the chocolate and vanilla chips.

Roll the dough into walnut-sized balls and place 2 inches apart onto nonstick baking sheets.

Bake in the preheated oven until golden brown, 15 to 18 minutes.

Allow cookies to cool; dust with confectioners' sugar.

Beat the butter in a standing electric mixer until fluffy. Add sugar and continue beating. Beat in the egg, lemon zest, and vanilla extract.

Whisk together the flour, ground nuts, baking powder, and cinnamon. Add to butter sugar egg mixture a third at a time, beating well after each addition.

Form the dough into disks, wrap with plastic wrap and chill for 1 hour.

between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

for 12 minutes at 350°F or until edges turn golden. Cool on a wire rack.

and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly.

then fill the holes with more preserves. Let set slightly before serving.

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.

Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.

Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.

Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.

Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.

Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.

Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.