COOKIE HEARTS C RECIPES

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CHOCOLATE SUGAR COOKIE HEARTS - THE PIONEER WOMAN



Chocolate Sugar Cookie Hearts - The Pioneer Woman image

I have always loved Valentine’s Day. Flowers, chocolate, candy hearts, pink everything, cute little cards … what’s not to love?

Provided by Maria Lichty

Categories     dessert

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 24 servings

Number Of Ingredients 17

FOR THE COOKIES:
1 3/4 c. All-purpose Flour, Or As Needed (See Instructions)
1/2 c. Cocoa Powder (I Use Dutch-processed Cocoa)
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Butter, At Room Temperature
1/2 c. Light Brown Sugar
1/2 c. Granulated Sugar
1 Large Egg
2 tsp. Vanilla Extract
FOR THE FROSTING:
1/2 c. Unsalted Butter, Softened To Room Temperature
2 c. To 3 Cups Confectioners Sugar
2 tbsp. To 3 Tablespoons Heavy Cream Or Milk
1 tsp. Vanilla Extract
1 drop Red Food Coloring
Sprinkles, For Decorating Hearts

Steps:

  • Preheat oven to 375ºF. Grease a 9x13 pan and set aside. In a medium bowl, whisk together 1 1/2 cups flour, cocoa, baking powder, and salt. Set aside. With a mixer, cream together the butter and sugars for about 3 minutes. Add egg and vanilla extract. Mix until well combined. Slowly mix in the dry ingredients. Mix until just combined. (Dough should be thick and dense, the consistency of sugar cookie dough. Add up to 1/4 cup additional flour if dough is too moist and fudgy.)Press cookie dough into the prepared pan. Bake for 12 minutes or until cookie bars are set. Don’t overbake. Remove from oven and let cool completely. While the cookie bars are cooling, make the frosting. Using a mixer, beat the butter on medium speed until creamy, about 2 minutes. With the mixer on low, slowly add the confectioners' sugar, cream or milk, and vanilla extract. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream or milk if frosting is too thick. Add a drop of red food coloring and mix until smooth. If you want the frosting darker, you can add more food coloring. Cut the cooled bars with a small heart shaped cookie cutter. Frost the hearts with the frosting, using a knife or piping bag. Decorate with sprinkles. Note: Save the cookie scraps for snacking! They are great on top of ice cream or in a milkshake. Store the frosted cookie hearts in an airtight container for up to 2 days.

HEART-SHAPED COOKIE POPS RECIPE - PILLSBURY.COM



Heart-Shaped Cookie Pops Recipe - Pillsbury.com image

These adorable Valentine hearts-on-a-stick are made simple with Pillsbury™ sugar cookie dough!

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 5

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
24 flat wooden sticks with round ends
1 container (1 lb) vanilla creamy ready-to-spread frosting
Assorted small candies, or candy sprinkles or nonpareils, if desired
10 yards red curling ribbon

Steps:

  • Heat oven to 350°F. On work surface, cut each cookie in half, and arrange into V-shape with 3/4 inch space between dough pieces on top, slightly pressing bottom halves together to form V.
  • Place on ungreased cookie sheet 2 inches apart; insert wooden stick into bottom of each, overlapping sticks as necessary.
  • Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
  • Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Nutrition Facts : Calories 150 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 85 mg, SugarContent 17 g, TransFatContent 0 g

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