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.
The recipes and information on this website have worked very well for the author. The author is not liable for loss or risk of any kind incurred as a result of the information given on this website.