Alright, so you are running out of time and you are not the best baker, and want something simple yet attractive for your Valentine’s party or gift.
Well, I have several cookies that will just do the trick. Anyone can make cookies. In fact, you can bake store bought cookies and just frost them in pink. Can’t get any simpler than that.
However, if you really do want to bake something, here is the first recipe.
Raspberry White Chocolate Shortbread Cookies
10 mins
Cook time
8 mins
Total time
18 mins
| aheadofthyme.com
Author: Sam | Ahead of Thyme
Recipe type: Dessert
Yields: 14 cookies
Ingredients
1 cup butter, softened
½ cup Confectioner’s sugar (icing sugar)
1 tsp. vanilla extract
2 cups all-purpose flour
¼ tsp. salt
⅓ cup white chocolate (optional but recommended)
⅓ cup raspberry jam
Instructions
Preheat oven to 350 F
Line your baking tray with parchment paper.
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.
Add the vanilla and salt and continue to mix until fully incorporated.
Add the flour gradually until your mixture has formed a dough.
Sprinkle some flour onto your surface and roll out the dough until it is about ⅛ inch thick.
Cut out your cookie shapes with a cookie cutter. On half the cookies, cut out a smaller heart shape in the center.
Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
Bake the cookies 8 minutes or until edges are slightly browned.
On the cut out cookies, sprinkle a layer of icing sugar on top.
Once the cookies are cooled, melt the white chocolate. Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out). Let the chocolate set slightly for 5-10 minutes.
Spread a layer of raspberry jam on top of the chocolate.
Place the cut out cookies on top. Be careful not to smudge the icing sugar
recipe found here and find more at this website aheadofthyme.com
Heart Shaped Chocolate Hazelnut Cookies
INGREDIENTS
- 2 cups unbleached, all-purpose flour*, plus more for rolling surface
- 1/2 cup Dutch process cocoa, plus more for rolling surface
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 cup unsalted butter, cut into chunks
- 1 egg
- 1 teaspoon hazelnut flavoring
- 1/2 teaspoon vanilla extract
- Chocolate hazelnut spread
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
DIRECTIONS
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Whisk flour, cocoa, baking powder, and salt together. With an electric mixer, cream sugar with butter until light and fluffy. Beat in egg, flavoring, and extract. In low speed, add flour/cocoa mixture in 3 additions. Mix until combined, scraping sides and bottom of bowl as needed.
- Divide dough into two discs. Wrap in plastic wrap and refrigerate for 30-45 minutes.
- Mix together additional flour and cocoa to coat rolling surface, rolling pin, and cookie cutter. Working with one disc at a time, roll dough to 1/8-inch thickness. Cut with a 2-inch heart-shaped cookie cutter. Reroll scraps and continue to cut shapes. Recoat surface and rolling pin with flour/cocoa mixture as needed.
- Place cut-outs on prepared sheets. Freeze on the sheets for 5 minutes before baking.
- Bake for 7 minutes. Let sit on the sheets for 2 minutes, then remove to a cooling rack to cool completely.
- When completely cooled, spread 1 level teaspoon of chocolate hazelnut spread onto the bottom of half of the cookies. Place another cookie on top to form a “sandwich.”
- Cookies may be refrigerated to let the filling set up to a firmer consistency.
DIXIE CRYSTALS INSIGHT
NOTE: Hazelnut flavoring can be found on the extracts/baking aisle. If you cannot find hazelnut, you can substitute vanilla extract.
Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.
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