VALENTINE’S 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.