Recipe(tried): Valentine Day Cookies Collection (8)

Valentine's Day Coffee Liqueur Cookies

1/2 cup butter
2 cup white flour
1/2 cup cream
1 tsp baking soda
2/3 cup maple syrup
1/2 cup oats
1/2 cup Kahlua
1/2 cup nuts
1 tsp vanilla
1 1/2 cup mint chocolate chips
1 egg

Cream together butter, cream, maple syrup, Kahlua liqueur and vanilla.

Stir in egg. Add flour in three additions, making sure each addition is thoroughly mixed. Add baking soda and oats.

Stir in nuts and mint chips. Drop by teaspoonfuls on an unoiled cookie sheet.

Bake at 350 degrees 10-12 minutes. Cookies should be golden brown.

Makes 48 cookies
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Chocolate Cream-filled Valentines Sweethearts

1 1/2 cup Butter; softened
1 1/2 cup Powdered sugar
4 tsp Vanilla extract
3 cups Flour

Choclate Cream Filling:

1/2 cup Heavy cream
1 cup Semisweet chocolate chips

Topping:

1/4 cup Powdered sugar (icing sugar)

Cream the butter in a medium bowl with electric mixer set at medium speed. Add the sugar and beat until smooth. Add the vanilla and mix until creamy. Scrape bowl. Add flour and mix at low speed until thoroughly mixed.

Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm.

Preheat oven to 325 degrees F.

Using a floured rolling pin, roll dough on floured board to 1/4" thickness. Cut out 2" hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough.

Place the cookies on an ungreased cookie sheet, 1/2" apart. Bake 16-18 minutes or until firm.

Transfer to cool, flat surface.

For Chocolate Cream Filling:

Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside and let it cool to room temperature.

Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming sandwich.

Repeat with remaining cookies and cream.

Sift confectioners' sugar over the finished cookies.
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Secret Kiss Valentine's Day Cookies

1 cup butter
2/3 cup sugar
1 tsp vanilla
2 cups flour
1 cup walnuts, chopped fine
1 pk chocolate kisses
1 cup 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.
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Valentines Rum Balls

2 Tbsp unsweetened Cocoa
1 cup Confectioners sugar
2 1/2 cups Crushed vanilla wafers
1 cup Finely chopped pecans
3 Tbsp Light corn syrup
3 Tbsp Rum
2 tsp Vanilla extract
1/4 tsp Almond extract

granulated sugar for rolling

Sift cocoa and confectioners sugar together; combine with crushed vanilla wafers and pecans.

Add corn syrup, rum, vanilla, and almond extracts.

Roll into 1" balls, and then roll in granulated sugar.

Store cookies in a tightly sealed container in the refrigerator.
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Valentine's Day Yummies

1/2 cup Butter or margarine
1 cup Sugar
1/4 tsp Salt
1 Egg -- beaten
3/4 cup Dates -- chopped
2 cups Rice Krispies cereal
1/2 cup Pecans -- chopped
2 cup Coconut -- shredded

Melt butter, add sugar, salt, and egg. Cook until thick. Add dates and continue cooking about 4-5 minutes, stirring constantly.

Pour over Rice Krispies and pecans. Stir until well blended.

Drop by teaspoonfuls into a bowl of coconut. Roll ball to cover with coconut and place on waxed paper. Cool for 30 minutes.

Store in an airtight metal container.
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Valentine's Day Cheesecake Cookies

5 Tablespoons Butter, softened
1/3 cup Brown sugar, packed
1 cup Flour
1/2 cup Sugar
1 pk (8 oz) Cream cheese, softened
1 Egg
2 Tablespoons Milk
1 Tablespoon Lemon juice
1/2 tsp Vanilla

Preheat over to 350 degrees F.

In a medium bowl, blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla.

Spread over the baked crust and sprinkle with remaining brown sugar mixture.

Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares;
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Meringue Valentine's Day Kisses


2 Egg whites; room temperature
1/4 tsp Cream of tartar
pinch Salt
1/2 cup Granulated sugar
1/2 tsp Vanilla extract
4 oz Semisweet chocolate chips

Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.

In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.

Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours.
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Lemon Kiss Cookies

1/2 cup Butter
3/4 cup Sugar
3 tbsp. Lemon juice
2 3/4 cup Flour
1 1/2 cup Almonds,chopped
1 pk (14 oz) chocolate kisses
Powdered Sugar
1/2 cup Chocolate chips
1 tbsp. Shortening

In a large bowl, beat butter, sugar, and lemon juice untill light and fluffy. Add flour and almonds; beat at slow speed until well mixed. Cover and refrigerate for at least 1 hour for easier handling.

Heat oven to 375 degrees F.

Shape a tablespoonful of dough around each chocolate kiss, covering it completly.

Roll in hand to form ball. Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are light golden brown. Cool 1 minute, remove from cookie sheet, cool completly.

Lightly dust cookies with powdered sugar.

In small pan, melt chocolate chips and shortening;stir until smooth. Drizzle over each cookie.