Valentine Cookie Bouquet

Valentine Cookie Bouquet


From Taste of Home

"I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner," says Marlene Gates, Sun City, Arizona. "It is a great gift for a loved one or makes a nice Valentine's Day centerpiece."
INGREDIENTS

* 1 cup butter (no substitutes), softened
* 1 cup sugar
* 1/4 cup milk
* 1 egg
* 1 teaspoon vanilla extract
* 2-3/4 cups all-purpose flour
* 1/2 cup baking cocoa
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 24 long wooden skewers
* FROSTING:
* 1/2 cup butter, softened
* 2 cups confectioners' sugar
* 2 to 3 tablespoons maraschino cherry juice

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
In a mixing bowl, combine butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.

Chocolate Coma Cookies

Chocolate Coma Cookies

Makes 6 dozen.

I 1/2'd the recipe but they are so good I wish I hadn't.

1 cup blanched slivered almonds
1/2 cup VE Bittersweet Chocolate chips
1.5 cups VE Dark Chocolate
1 cup dried tart cherries (I substituted Craisins)
2 cups rolled oats
2 cups flour
1 tsp VE baking powder
1 tsp baking soda
1 tsp VE Sea Salt
1 cup butter, softened
1 cup packed dark brown sugar
1 cup white sugar
2 eggs
1.5 tsp VE Vanilla.

In nonstick pan toast the almonds over med-low heat until just browned
(5-10 mins). Cool. Sift together flour, baking powder, baking soda and
salt. Add Oats. Set Aside.

In large mixing bowl beat butter until creamy. Add sugars and beat
until light and fluffy, about 4 mins. Add eggs and vanilla, beat until
well combined (1 minute). Add flour mixture and beat at low speed
until well combined, less than a minute. Add chocolate, almonds &
cherries. Using a sturdy spoon mix well by hand, until thoroughly
incorporated. Using a 1 Tbsp scoop spoon out cookies onto sheets,
about 12 to one parchment covered bun pan. Bake 12-14 mins @ 350 until
they have flattened slightly & are light brown. Cool on sheets 2
minutes, then transfer to racks to cool completely.

My Source: Epicure

No-Bake Penuche Drop Cookies

No-Bake Penuche Drop Cookies

1/2 cup butter
2 cups light brown sugar
1/2 cup milk
1 teaspoon vanilla extract
3 cusp quick oats (uncooked)
3/4 cup chopped nuts

Combine nuts, oats and vanilla extract in a bowl and set aside.

Combine brown sugar, butter, and milk in a saucepan and bring to a
boil. Boil 1 minute (start timing once the boil starts). Pour over
nuts, oats and vanilla extract. Mix. Drop by teaspoonsful onto wax
paper. Cool.

NOTE: For chocolate drops use 2 cups granulated sugar and 1/2 cup
cocoa. You can also add peanut butter and/or chocolate chips, carob
chips, coconut, etc. to the oatmeal/nut mixture before pouring the hot
sugar mixture over.

No-Bake Oatmeal Fudge Cookies

No-Bake Oatmeal Fudge Cookies

1/2 cup butter or margarine
2 cups granulated sugar
1/2 cup evaporated milk
3 cups rolled oats
1/2 cup cocoa powder
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Combine oats, vanilla extract and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart saucepan.
Bring to a full rolling boil over medium high heat, stirring
constantly. Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted.
Quickly add oat mixture to pan and stir until well mixed. Drop by the
spoonful onto wax paper. Let cool for 2 hours to set.

Honey Spice Oatmeal Cookie Mix in a Jar

Honey Spice Oatmeal Cookie Mix in a Jar

2 3/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups oats (quick or old-fashioned, uncooked)

In large bowl, combine flour, ginger, cinnamon, baking soda, salt,
cloves and nutmeg; mix well. Add oats; mix well. Transfer to
resealable plastic bag, an unbreakable decorative jar with lid or
other airtight container. Store in cool dry place.

Instructions to be included with gift jar:

Honey Spice Oatmeal Cookies:

1/2 pound (2 sticks) butter, softened, no substitutions
3/4 cup honey
1 large egg
Contents of gift jar

In large bowl, beat butter and honey with electric mixer until creamy.
Add egg; beat well. Add half of cookie mix; beat well. Add remaining
cookie mix; beat well. Divide dough into thirds; place each on a piece
of plastic wrap and flatten to 1/2-inch thick ness. Wrap tightly;
chill at least 4 hours.

Heat oven to 350 degrees F. Remove one portion of dough from
refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on
ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of
glass dipped in granulated sugar. Repeat with remaining dough. Bake 5
to 7 minutes, just until centers are set. (Cookies will feel soft. Do
not overbake.) Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered. Yields about 6 dozen cookies.

Variations:
Decorated Cookies - Decorate cooled cookies with melted dark or white
chocolate, ready-to-spread frosting, decorator frosting in tubes,
assorted small candies or candy sprinkles.

Thumbprint Cookies - Use thumb to make a deep indentation in center of
each cookie dough ball. Bake 6 to 8 minutes or until very light golden
brown. Remove cookies from oven; press small dark or white chocolate
candy into indentation or fill with 1/2 teaspoon preserves. Cool and
store as directed.

BEST PEANUT BUTTER BALLS

BEST PEANUT BUTTER BALLS

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups corn flakes

Bring corn syrup and sugar to a boil, stirring constantly. Boil for
ONLY 3 minutes (any longer the balls will be hard).

Remove from heat. Stir in peanut butter. Pour over corn flakes and
mix. Wait a few minutes, then roll into balls.

Polish Angel Wings

I haven't had these in a few years, but just reading the recipe brought back wonderful holiday memories!!!


Polish Angel Wings

4 egg yolks
1 whole egg
1/2 teaspoon salt
1/3 cup confectioners' sugar
2 tablespoons rum or brandy
1 teaspoon vanilla extract
1 1/4 cups flour
3 cups vegetable shortening for frying
Confectioners' sugar for topping

In a large bowl of an electric mixer, combine egg yolks, egg and salt. Beat on highest speed until mixture is thick and drops softly from the beaters, 7 to 10 minutes,

Beat in sugar, a small amount at a time. Beat in rum and vanilla extract. Remove from mixer. Fold flour into mixture by hand until incorporated.

Turn dough onto generously floured surface. Knead dough until blisters form on the dough, about 10 minutes. Add small amounts of flour as needed to surface to keep dough from sticking. Divide dough in half. Cover one half with inverted bowl, towel or plastic wrap to prevent drying.

Roll out other half of dough as thin as possible, (about an 8 x 12-inch rectangle). If dough resists, let it rest for a few minutes and resume rolling. Cut dough into 2 x 4-inch rectangles. Make a 2-inch slit from center almost to end of each dough strip. Pull opposite end of strip through slit to twist the dough. Repeat with remaining dough.

In a large skillet, heat vegetable shortening until it reaches 350 degrees F on a deep-fat fry thermometer. (This is important, if the oil is too cool, dough will absorb too much oil; if it is too hot, the pastry will burn on the outside and not cook properly on the inside.)

Add a few angel wings at a time and fry until golden on both sides, turning about halfway through cooking time, about 1 1/2 minutes total. Remove to drain on paper towels. Repeat with remaining angel wings until all are fried. Cool completely and dust liberally with confectioners' sugar. Store in airtight container.

Christmas Cookies #2

Pretzel Rings

I made a sheet full of these this evening. I'm sure I'll have to hide them if I want any left for the Christmas Day tray! I couldn't find rings, so I just used mini twists.

Carnival of the Recipes has a bunch of cookie recipes to browse!

I am still frosting cut outs & thinking I should make a second batch. However, I do have a few sewing projects left to finish... priorities.

Christmas Cookies

I am making a large batch of sugar cookie dough. I'll be using my own recipe, but taking ideas from 12 cookies for what we get on our cookie platter!!!

Plus we'll have to make Chocolate Italian Cookies, PB blossom cookies, some kind of fudge & truffles.

I plan on starting today, while I'm in the kitchen, getting an inventory on what needs to go on the grocery list (peanut butter of course!)

HONEY DATE BALLS

HONEY DATE BALLS

1 c. dates, finely chopped
3/4 c. honey
4 tbsp. butter or margarine
2 eggs
2 c. Rice Krispies
1/2 c. nuts, chopped fine
Baked coconut

A delicious "sugarless" confection to treat guests (and yourself!) or
package as a special gift. Can be stored in an airtight container. Beat
eggs. Stir in dates and honey. Melt butter in heavy pan. (Cast iron
skillet works great.) Stir mixture of eggs, dates and honey into melted
butter. Over medium to low heat, cook 10 minutes, stirring constantly.
Remove from heat, stir in cereal and nuts. When cool to handle (but
still warm) form into 1 inch balls, roll in coconut. Really good!
Yield: 6 to 7 dozen.

Rolled Oat Cookies

I think I'd add chocolate chips or raisins & cinnamon.

1 cup butter
1 cup packed brown sugar
1/4 cup water
1 tsp. vanilla extract
3 cups quick cooking oats
1 1/4 cups all purpose flour
1 tsp. salt
1/4 tsp. baking soda

In a mixing bowl, cream butter and sugar. Add water and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes.
Shape into two 1 1/2 inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/2 inch slices and place 2 inches apart on greased baking sheets. Bake at 375 for 12 minutes or until lightly browned .

Cookies, cookies, cookies!

I just picked up a bag of OREO candy cane cookies, YUM! I couldn't find anything on their website, but if you can get them & like mint give them a try. I'm thinking these would be to die for dipped in dark chocolate.

Kraft Foods Cookie recipes.

Peppermint Cookies

Hidden Kisses

1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 c. flour
1 c. walnuts, finely chopped
1 pkg. chocolate kisses
1 c. powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours.

For each cookie, use about 1 tablespoon of dough to encase one chocolate kiss completely. Place on ungreased cookie sheet. Bake at 350 degrees until set
but not brown, about 8 to 10 minutes. Remove and roll in powdered sugar.
lr smiles

Peanut Butter and Jelly Pinwheels

Peanut Butter and Jelly Pinwheels

Source: Smucker's

Ingredients:

* 1 cup butter flavor CRISCO® All-Vegetable Shortening OR 1 Butter
Flavor CRISCO® Stick
* 1 cup JIF® Creamy Peanut Butter
* 1/2 cup SMUCKER'S® Red Raspberry Jam
* 3/4 cup granulated sugar
* 3/4 cup firmly packed light brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2-1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2/3 cup very finely chopped peanuts
* Parchment paper

Directions:

Combine shortening, Jif peanut butter, granulated sugar and brown
sugar in large bowl. Beat at medium speed of electric mixer until well
blended. Beat in eggs and vanilla.

Combine flour, salt and baking soda. Add gradually to creamed mixture
at low speed. Beat until well blended.

Cut parchment paper to line 17x11-inch pan. Press dough out to edges
of paper. Spread with Smucker's jam to within 1/2-inch of edges.

Lift up long side of paper. Loosen dough with spatula. Roll dough up
jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over
nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate
overnight or until firm.

Heat oven to 375ºF. Spray baking sheet with cooking spray. Unwrap
dough. Cut into 1/2-inch slices. Place slices 2 inches apart on
prepared baking sheet.

Bake for 10 to 12 minutes or until set. Cool about 5 minutes on baking
sheet before removing to cooling rack.

*If desired, top with additional Smucker's Red Raspberry Jam before
serving.

Makes about 3 dozen cookies.

APPLESAUCE COOKIES

APPLESAUCE COOKIES

2 3/4 c. flour
1 1/2 c. brown sugar, packed
1 tsp. salt
1/2 tsp. soda
3/4 c. applesauce
1/2 c. shortening
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 c. chopped nuts, optional
1 (6 oz.) pkg. chocolate chips

Mix all ingredients thoroughly. Drop dough by level tablespoonfuls
2-inches apart on un greased baking sheet.

Bake 10 minutes or until almost no imprint remains when touched with
finger. Remove from baking sheet and cool. Yield 4 1/2 to 5 dozen cookies.

Mrs. Field's Pecan Pie Brownies

Mrs. Field's Pecan Pie Brownies

1/2 cup vegetable shortening
1/2 cup brown sugar
2 tablespoons molasses
2 tablespoons dark Karo syrup
2 egg yolks, beaten
1 1/2 cups flour
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecan pieces
16 pecan halves
1 tablespoon dark Karo syrup (for pecan halves)

Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.

Beat shortening with brown sugar until creamy. Add molasses, 2
tablespoons dark Karo syrup and pecan pieces; blend. Beat in egg yolks
and vanilla extract.

Measure flour, add baking powder, baking soda, and salt.

To batter slowly mix in dry ingredients until all ingredients are
blended well.

Place in an 8-inch square greased baking pan. Top batter with arranged
pecan halves that have been mixed with the dark Karo syrup.

Place baking pan in a preheated oven at 350 degrees F for 25 to 30
minutes.

Nana's Old Fashioned Raisin Filled Cookies

Somewhere I have my MIL's recipe for this type of cookie only with my favorite date filling.

Nana's Old Fashioned Raisin Filled Cookies

2 cups granulated sugar
2 eggs
1 cup plus 2 tablespoons shortening
1 teaspoon vanilla extract
6 cups sifted all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
Cream together sugar, eggs, shortening and vanilla extract.
Sift together 5 cups of flour, the salt, cream of tarter and baking soda.
Add, alternately, the flour mixture and milk to the creamed mixture. Add
last
cup of flour gradually. Dough should be soft. Chill thoroughly.
Roll dough about 1/8 inch thick on a floured board. Using a 2-inch round
cookie cutter, dipped in flour, cut cookies and place on a lightly greased
cookie
sheet 2 inches apart. Place about 1 tsp of raisin filling or jelly in center
of each cookie. Top with another circle of dough. Press edges together to
seal. Board should be floured with each rolling of the dough.
Bake at 350 degrees F for 15 to 20 minutes.
Nana's Raisin Filling
3 cups raisins
2 tablespoons all-purpose flour
1 cup granulated sugar
1 cup water
1/4 cup finely chopped nuts
Combine ingredients and cook until stiff.
NOTE: Nana use to make these with jelly in place of the raisin filling for
some of the grandchildren who didn't like raisins. Sometimes she did half of
each to please everyone

Peanut Butter Cookies

I love peanut butter cookies with peanuts in them!


Peanut Butter Cookies

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter flavored shortening
1/4 butter, room temperature
1 egg
1 1/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
whole or crush peanuts (optional)

Preheat oven to 375º
yield: 85 cookies approx.

Instructions:

1. In a large bowl, mix together sugars, peanut butter, shortening,
butter and egg. Stir well.
2. Mix together flour, baking soda, baking powder and slat, and slowly
mix into peanut butter mixture.
3. Cover and refrigerate for at least 3 hours
4. Shape dough into 1 1/4 inch balls and place about 3 inches apart on
an ungreased cookie sheet. Flatten in a criss cross pattern with a
fork dipped in sugar.
5. Bake about 9 minutes, until just light brown.
6. Remove from oven, let cool two minutes and remove from cookie sheet.

BUTTERSCOTCH ICEBOX COOKIES

I'd have to make some with out the coconut, wonder how that would taste...

BUTTERSCOTCH ICEBOX COOKIES

2 c. brown sugar
1/2 c. shortening
2 eggs, well beaten
1/2 t. baking soda
1 t. salt
1 t. vanilla
3 c. flour
1 t. cream of tartar
1 c. coconut

Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift
flour, measure and sift with salt, soda, cream of tartar. Add to first
mixture. Add coconut. Mix thoroughly. Form into 2 rolls 2 inches in
diameter. Chill overnight. Cut in thin slices. Place on baking sheet.
Bake in a 420º oven about 10 minutes. Makes 100.

Source: southernliving.

Pizzelles

I made these today, obviously a skill I will need practice with! I made them half anise & half chocolate. The chocolate did not turn out well at all, so I gave up on them. I'll be frying the batter on a pan & calling it pancakes!!! Guess if I'm gonna do them next year I should pick up a new modern iron! Mine was my Aunt's & I'm pretty sure its from the 50s...

PIZZELLES

6 eggs
3 1/2 c. flour
1 1/2 c. sugar
1 c. butter, melted
4 tsp. baking powder
2 tbsp. vanilla
2 tbsp. anise (opt.)

Mix everything but the flour together until creamy. Then add flour
gradually; mix well. This dough will be sticky. Drop teaspoon or so
on hot pizzelle iron.

CHOCOLATE PIZZELLES:

1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking powder

Plus above regular ingredients (do not use anise). Follow instructions above.

Christmas Cut Outs

*** UPDATED 12/7/08****

This is another old recipe from a friend of my Mom's. We usually frost these with a powdered sugar/water/almond extract/food coloring glaze. This year I am going to give Royal Icing a go!

Cut-Outs

1 1/2 cup Powdered sugar
1 cup butter
1 egg
1 tsp vanilla
1 1/2 tsp almond extract
2 1/2 cups flour
1 tsp cream of tarter

1. Cream sugar, butter, egg & extracts.
2. Add flour & cream of tarter
3. Chill 2 hours
4. Roll out on floured surface, 1/4 inch to 1/2 inch thick, cut out with floured cookie cutters
5. Bake 375 for 7-8 minutes on a greased cookie sheet.

Recipe is easily doubled or tripled depending on your needs!