Valentine Cookies

VALENTINE’S COOKIES

Today as I was mixing the cookie dough and baking heart shaped cookies for a few different events I realized our favorite recipe was not one that I would want to serve our own family because of the ingredients that we were no longer including in our meal plan.

We are now trying to eat dairy-free, gluten-free and omit sugar. So I decided to make 2 batches; one as we always made them before and the other by using healthier ingredients.

One batch will be taken to our seniors for door prizes and the other will be taken to a family house warming party, leaving some for us to serve & enjoy here at home.

This first batch is the one we always enjoyed & have used for years. It reminds me of shortbread cookies!

VALENTINE’S COOKIES – 5 dozen small heart shaped cookies

1 cup butter, softened

1 cup sugar, powdered in a blender

1 eggs, beaten

1 teaspoon vanilla

1 teaspoon almond extract (or other of choice)

1/4 teaspoon salt

2 1/2 cups unbleached flour

Cream butter & sugar, add beaten egg and extracts. Mix in flour & salt.

Roll the dough out on a floured board. Cut with heart shaped cutter and place on an ungreased cookie sheet. Bake at 350º F for 10 minutes or until lightly brown at the edge. Remove from pans and cool .

Melt 1 cup chocolate chips, spread a small amount on top heach cookie adding a few red, or pink sprinkles right after the chocolate. After hardened, store in a closed cookie canister.

This next recipe is dairy-free, sugar-free and gluten-free and we enjoy them as well.

HEALTHY VALENTINE’S COOKIES – 5 dozen small heart shaped cookies

1 cup earth balance ( a spread with no dairy in)

1 cup Xylitol, powdered in a blender

1 egg, beaten

1 teaspoon vanilla

1 teaspoon almond extract (or other of choice)

1/4 teaspoon salt

1 cup kassava flour

1 cup quinoa flour

3/4 – 1 cup buckwheat flour

Cream spread and Xylitol, add beaten egg and extracts. Stir in flours & salt. Add as much buckwheat flour as is needed to give you a soft dough that is not sticky.

Roll the dough out on a floured board. Cut with heart shaped cutter and place on an ungreased cookie sheet. Bake aat 350º F for 10 minutes or until lightly brown at the edge. Remove from pans and cool .

Melt 1 cup chocolate chips, spread a small amount on top of each cookie adding a few red, or pink sprinkles right after the chocolate. After hardened, store in a closed cookie canister.