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A valentine sugar cookie recipe that is a perfect way to say "I Love You."
Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.
Heat oven to 375°F.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack; cool completely.
Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
Dietary Fiber: 0g
I was skeptical at first that these would be good. I used orange flavoring in mine. I'm thinking next time, peppermint flavoring, a little red food coloring and white chocolate. I was surprised at how easy they are to make, but they really are good cookies! They were a hit in my office today!
Loved them - I added in my flavoring after dividing the dough in half - peppermint in one and almond in the other. I used white chips tinted pink for dipping the peppermint and chocolate for the almond - very pretty
This recipe was very easy to make, and the cookies are very very good also. I did make one adjustment though. I didn't use the Peppermint extract. I used Almond extract instead. The reason I made that adjustment is because I made these cookies for my sons' Valentine exchange, and figured kids would like the flavor better. The only mistake I made was I kept the cookie dough in the fridge over night and the dough was very hard to work with right away, I had to wait for it to come to room temperature. It was worth the weight though!!!!!
I really don't care for decorated sugar cookies because I like my cookies soft and moist. I'm really excited that I found this recipe - it's what I've been looking for! And the peppermint is a nice change. Think I'll try butter rum flavoring too. And will crush up some skor bars to sprinkle on the chocolate :
I made the Be My Valentine Cookies this weekend for a Valentine Cookie Exchange and they were a BIG hit!!! Easy and delicious and oh-so-pretty -- they make a really beautiful platter presentation for that special occasion! These cookies are so flavorful, they're wonderful even without the chocolate glaze. My husband said these are his favorite cookie of all the cookies I’ve made that was quite a compliment, I must say!. The only change I made was I used vanilla extract in place of the peppermint. This recipe is definitely a keeper and I will be making it again and again and again.
When I was a kid, I had a special kid's cook-book given to me by my aunt containing only cookie recipes. A recipe like this one- chocolate dipped shortbread- was my favorite. But this recipe is much better. A must-have. Will make it again. I highly recommend it. Can also be dipped in any other chocolate other than unsweetened. Also the extract can be changed to any other extract, but cannot be omitted.
Everyone in my family loved this cookie. They turned out great and very tasty. The only thing I did differently was add almond extract in place of the peppermint extract.
Nice taste to the cookie. Can substitute any extract for the vanilla. I used cherry. Can use white chocolate as well. I used both and made a mixture of both kinds of cookie. You can also reserve some of each chocolate in separate plastic bags for decorating.
these cookies are simple to make, taste nice and buttery, and are enjoyed by all. i made these for valentine's day.
loved them... i made these for valentines.. i do a homemade baking business ono the side and had some left over... what a hit will make them again
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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