Valentine Jelly Filled Cookies

valentine_cookies

This recipe yields quite a few cookies (depending on cookie size), but you can split it in half and freeze some of the dough for up to 3 weeks. Or just go all in and share the love!

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 4 2/3 cups all-purpose flour, plus a little more for dusting
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/2 cup pale-pink or white sanding sugar (if you can find it, optional – you can use colored sprinkles if you want)
  • 2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions

  1. Cream the two sticks of butter butter and sugar until fluffy, about 4 minutes in an electric bowl mixer. Add eggs, one at a time, beating very well after each is cracked in. Sift the flour, baking soda, and salt together into large mixing bowl. With the mixer on low speed, slowly add the flour, baking soda and salt mixture to mixer bowl, alternating with the buttermilk, until all is mixed together. Wrap the dough in plastic wrap and cool in fridge for 1 hour or overnight if you can (until it’s firm).
  2. Heat the oven to 350 degrees and place two oven racks centered. Line 2 baking sheets with parchment paper. Lightly four the surface of your rolling board and roll chilled dough about 1/8 inch thick. Using a cookie cutter, cut out your heart shapes (using any 1- to 3 1/2-inch heart cookie cutter is best). If desired, cut centers out of some hearts (you will fill with jelly later).
  3. Transfer the heart shaped cookies with a non-stick spatula to your lined baking sheets. Chill for 30 minutes before sprinkling with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Don’t cook too long, even if they don’t look fully cooked after 10 minutes, they will cook fully while cooling, you don’t want to overcook! Transfer cookies to rack. Continue with dough; re-use and roll scraps and cookie cut away!
  4. To make sandwich the hearts, brush the bottom heart lightly with jam and then cover with a second heart with the center cut out The jam will stick the hearts together. Lastly, fill cut-out area with more jam.

Christmas Sugar Cookies

54734

Preparation Time:  20 minutes
Cooking Time:  8 minutes

Ingredients

Makes 48 cookies

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

Directions

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Snickerdoodle Cookies

snickerdoodle-cookies

Preparation Time:  15 minutes
Cooking Time:  14 minutes

Servings: 24

Ingredients

  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Directions

    Preheat oven to 375F. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.

    In a large bowl, with electric mixer at medium speed, beat butter and granulated sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla and egg. At low speed, gradually add flour mixture and beat just until blended, occasionally scraping bowl.

    Working in batches, use the palms of your hands to shape rounded tablespoons of dough into 11/2-inch balls. Roll balls in coarse sugar to coat and place on a large ungreased cookie sheet about 2 inches apart.

    Bake until lightly golden and crinkly on top, 12 to 14 minutes. Cool on cookie sheet on wire rack 1 minute, then transfer cookies to rack to cool completely.

    Gingerbread Christmas Cookies

    gingerbread-cookies

    Preparation Time:  30 minutes
    Cooking Time:  12 minutes

    Servings: 36

    Ingredients

    • 1 cup white sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking soda
    • 1 cup margarine, melted
    • 1/2 cup evaporated milk
    • 1 cup unsulfured molasses
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon lemon extract
    • 4 cups unbleached all-purpose flour

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
    2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
    3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
    4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

    Gingersnap Cookies

    gingersnap-cookies

    Preparation Time:  20 minutes
    Cooking Time:  10 minutes

    Servings: 30

    Ingredients

    • 2 cups sifted all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 3/4 cup shortening
    • 1 cup white sugar
    • 1 egg
    • 1/4 cup dark molasses
    • 1/3 cup cinnamon sugar

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
    3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
    4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

     

    Sweetheart Sandwich Cookies

    sweetheart-sandwich-cookies

    Preparation Time:  30 minutes
    Cooking Time:  17 minutes

    Servings: 36

    Ingredients

    Sweetheart Cookies

    • 1  Batch Classic Sugar Cookie Dough (see below)
    • 1/4 cup(s) (.5 stick) unsalted butter, softened
    • 1 jar(s) (7-oz.) marshmallow creme
    • 1 teaspoon(s) vanilla extract
    • 1 box(es) (1-1b.) confectioners’ sugar, (about 3.75 cups)
    • 1 tablespoon(s) milk
    • 3 drop(s) (red) food coloring
    • 1 1/2 cup(s) (semisweet) chocolate chips
    • 1 1/2 teaspoon(s) shortening

    Classic Sugar Cookie Dough Recipe

    • 3 cup(s) flour
    • 1/2 teaspoon(s) baking powder
    • 1/2 teaspoon(s) salt
    • 1 cup(s) (2 sticks) butter, unsalted and softened (don’t use margarine)
    • 1 1/2 cup(s) sugar
    • 2 large eggs
    • 1 teaspoon(s) vanilla extract

    Directions

    1. Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
    2. When you’re ready to make the cookies, preheat oven to 350ºF. On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4-inch thick; keep remaining dough refrigerated. Use 3-inch round cookie cutters or a glass to cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased large cookie sheets.
    3. Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings, one disk at a time.
    4. Meanwhile, prepare marshmallow filling: With an electric mixer, beat butter, marshmallow crème and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk. Tint the filling pink using red food coloring. Add the remaining 1 Tbsp. milk if necessary for desired consistency.
    5. Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together. Repeat with remaining cookies and filling.
    6. Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each cookie sandwich into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.