Valentine cookie recipe
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Valentine Cookie Recipe
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- A card sent, often anonymously, on St. Valentine's Day (February 14) to a person one loves or is attracted to
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delicious chocolate cookie
crack (with recipe
i'd suggest at least doubling this recipe... and these are amazingly delicious right ouf the the oven.
* 1 Cup all purpose flour
* 1 tsp. baking powder
* 1/4 tsp. salt
* 5 TB. butter (unsalted)
* 6 TB. natural cocoa powder
* 1 Cup sugar
* 1 tsp. pure vanilla extract
* 2 extra large eggs
* 1 Cup finely chopped nuts (optional, but delicious)
* about 1/2 Cup powdered sugar (for rolling cookie
In a medium bowl, sift flour, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be dark brown
at this point). Transfer to a large mixing bowl, add vanilla extract, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired, mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won't roll into nice balls if it's warm. Preheat oven to 400°. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a 3/4" ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your
hands with powdered sugar. Place the sugar coated balls onto a greased cookie sheet, 2" apart. Bake cookies for 8 minutes at 400°, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you'd like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).
Yield: 40-60 cookies
Prep. time: 15 minutes plus 2 hours chilling time
Baking time: 8 minutes per pan
In heart shapes, these make great valentine
They are really delicious.Adapted from a Martha Stewart recipe
Makes 6 dozen.
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs
3 cups sifted all-purpose flour, plus more for work surface
1/3 cup rum
1/2 cup dried currants
4 tablespoons heavy cream
Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, rum, and currants; mix until well combined.
Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.
Bake until pale golden brown
, about 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.
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