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.

Red Velvet Cake

114926

Preparation Time:  30 minutes
Cooking Time:  30 minutes

Servings: 12

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 2 ounces red food coloring
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
  2. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
  3. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
  4. Mix together cream cheese, butter or margarine, confectioners’ sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Orange Cream Cake

orange-cream-cake

Preparation Time:  30 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package orange cake mix
  • 1 1/4 cups milk
  • 2 teaspoons orange extract
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1/4 teaspoon orange extract
  • 16 ounces sour cream
  • 2 cups confectioners’ sugar

Directions

  1. Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
  2. Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
  3. To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
  4. Spread frosting between layers, on sides and over top of cake.

Cream of Coconut Cake

cream-of-coconut-cake

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup cream of coconut
  • 1 (8 ounce) container sour cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 4 cups confectioners’ sugar
  • 2 tablespoons flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan.
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners’ sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.