Sweet nibbles
Whether you are baking a warm batch of cookies for your Valentine's Day date or for your children's homeroom valentine exchange, these Valentine's Day cookie recipes are sure to please.
Double Dark Chocolate Cookies
Makes 3 dozenChocolate is undoubtedly one of the most expected treats on Valentine’s Day. These decadent cookies double the pleasure with dark chocolate chips nestled in chocolate cookie.
Ingredients:
1 cup (2 sticks) unsalted butter, softened at room temperature
1 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups dark chocolate chunks
Directions:
1. Preheat oven to 350 degrees F. and line baking sheets with parchment paper. In a large bowl, beat butter and sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
2. In a second bowl, sift together flour, baking soda, salt and cocoa powder. Working with the mixer on low, gradually incorporate flour mixture into butter mixture, mixing until well combined. Stir in chocolate chunks.
3. Drop rounded tablespoons of dough onto baking sheets. Bake for 9 to 11 minutes or until cookies are just set. Cool on baking sheets for a few minutes, then transfer cookies to a wire rack to cool completely.
Heart-shaped Candied Ginger Cookies
Makes 2 to 3 dozen, depending on sizeHeart-shaped and full of fiery ginger zing, these are cookies your favorite valentines will remember (and anticipate next Valentine’s Day).
Ingredients:
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup firmly packed brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped candied ginger
Directions:
1. Preheat oven to 300 degrees F. and line baking sheets with parchment paper. In a large bowl, cream butter, sugar and ground ginger until fluffy. Stir in flour and salt and beat until just combined. Stir in candied ginger.
2. Divide dough in half. Roll out each half between sheets of wax paper to about 1/4-inch thickness. Freeze for 10 minutes or until very firm. Working with one half of the dough at a time, remove dough from freezer and set on a flat surface.
3. Using heart-shaped cookie cutters, cut out heart-shaped cookies and place them 2 inches apart on baking sheets. Gather scraps and reroll dough as needed, placing rerolled dough in freezer to firm up again before cutting. Bake 25 minutes or until pale golden. Transfer to wire racks to cool.
Chocolate Chip Dried Cherry Biscotti
Makes 2 to 3 dozenChocolate and cherry are made for eachother in these crisp Italian cookies. Dip them in coffee or red wine or crumble them on a rich and creamy scoop of vanilla bean ice cream.
Ingredients:
1-1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened at room temperature
2 eggs
1 level tablespoon finely grated orange peel
1 teaspoon baking soda
1/2 teaspoon salt
3 cups all purpose flour
1-1/2 cups coarsely chopped premium quality chocolate bar
1 cup dried cherries
Directions:
1. Preheat oven to 325 degrees F. In a large bowl, beat sugar and butter until well blended. Beat in eggs one at a time. Add orange peel, baking soda and salt and mix until combined.
2. Add flour, chocolate and dried cherries, mixing until a rough dough forms. Transfer dough to lightly floured work surface. Divide dough into 2 equal pieces and knead each piece until dough holds together well. Form each piece into 9-inch-long log then flatten until log is about 3-inches wide.
3. Place 2 logs on a baking sheet, keeping space between logs and edges of baking sheet. Bake for 45 minutes or until logs are golden and feel firm when tops are gently pressed. Let cool on baking sheets for about 15 minutes. (Do not turn off oven.)
4. Using a long wide spatula, transfer logs to a cutting board. Using a serrated knife, cut logs crosswise on a diagonal into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti for 10 minutes. Use a spatula to flip biscotti and bake 10 minutes or until light golden and just crisp. Transfer biscotti to wire racks to cool completely.
Warmly Spiced Heart Cookies
Makes about 2 dozen, depending on sizeA simple and quick cookie spiced with love, these heart-shaped nibbles are sure to warm the heart of whomever eats them.
Ingredients:
1 frozen puff pastry sheet (1 package), thawed
2 tablespoons granulated sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350 degrees F. Roll pastry out on lightly floured surface into a flat rectangle. Using a 3-inch heart-shaped cookie cutter to neatly cut out hearts.
2. Transfer hearts to a cookie sheet. Spray lightly with cooking spray. In a small bowl, combine sugar and spices. Sprinkle over hearts. Bake for 15 minutes or until cookies are puffed and golden. Cool on a wire rack.
Classic Oatmeal Cookies
Makes 2 dozenLoved since childhood, the heady spices and tender chew of oatmeal cookies make them a Valentine’s Day favorite. If desired, add chopped walnuts or pecans to this recipe for a delectable crunch.
Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
3/4 cup (1-1/2 sticks) unsalted butter, softened at room temperature
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
2-3/4 cups rolled oats
3/4 cup raisins
Directions:
1. Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, baking soda, salt, and spices. In a second large bowl, beat butter and sugars until light and fluffy, scraping down the sides of the bowl as needed.
2. Add the eggs 1 at a time then add vanilla. With mixer on low, gradually add the flour mixture, mixing until a smooth dough is formed. Stir in the oats and raisins. Drop heaping tablespoons of dough onto baking sheets, spacing cookies about 2 inches apart.
3. Bake 13 to 15 minutes or until golden brown, but still soft and spongy. Let cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.
Chocolate Almond Espresso Cookies
Makes about 3 dozenA luscious trio of aphrodisiacs – chocolate, almonds and coffee – this cookie is for adults only.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened at room temperature
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon cold strongly brewed coffee
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate-covered espresso beans, crushed
1/2 cup slivered almonds
Directions:
1. Preheat oven to 350 degrees F. and grease baking sheets. In a large bowl, cream butter and sugars. Add egg, brewed coffee and vanilla and beat until well combined.
2. In a second bowl, whisk together flour, baking soda and salt. Add to creamed mixture, mixing until well combined. Stir in espresso beans and almonds.
3. Place teaspoonfuls of dough about 2 inches apart on baking sheets. Bake for 12 to 14 minutes or until just set. Transfer to wire racks to cool.
Hot and Spicy Peanut Butter Cookies
Makes about 3 dozenA surprisingly spicy sweet rendition on the classic peanut butter cookie - rich and creamy peanut butter punctuated with the smoky hot flavor of chipotle. You can find chipotle powder in the spice aisle of major supermarkets or you can simply substitute chili powder.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
2 eggs
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon chipotle powder (or chili powder)
3/4 teaspoon salt
3/4 teaspoon baking soda
Directions:
1. Preheat oven to 375 degrees F. and grease baking sheets. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add peanut butter and vanilla and beat until smooth.
2. In a second bowl, whisk together flour, chipotle powder, salt and baking soda. Add to butter mixture and mix until well combined. Roll dough into 1-inch balls and place on baking sheets, leaving 2 inches space between them.
3. Use the back of a fork to flatten cookies, leaving crosshatch indentations. Bake for 10 minutes or until cookies are just set. Transfer to wire racks to cool.
