Valentine Cookies – Recipe
Your sweetheart will definitely be impressed with your baking skills, and best of all, you both can enjoy them together.
- 3/4 lbs. butter (3 sticks), softened at room temp
- 2 egg yolks
- 2 whole eggs
- rind of 1 lemon
- 1 tsp. vanilla extract
- 1½ cup powdered sugar
- 4 cups all-purpose flour
- 2 tsp. baking powder
- Strawberry jam for filling
- In a large mixing bowl, blend softened butter, egg yolks and eggs.
- Mix in the lemon rind, vanilla extract and powdered sugar.
- In a separate bowl, mix flour and baking powder.
- Mix flour mixture into the egg mixture, until well blended. You can use a mixer, or work the dough by hand.
- Divide the dough into 4 even ball, cover and refrigerate for at least an hour, or overnight.
- Once chilled enough, work with one dough ball at a time.
- Massage the dough in your hands, for a minute or so, to soften and flatten it a bit.
- Place it on a lightly floured work surface, flour lightly on top, and roll out to 1/8 inch thickness.
- Cut out cookies with heart-shaped cookie cutter.
- Cut out a small heart, in the middle of 1/2 of the cookies, so the jam will show through, once filled and sandwiched together with the whole bottom cookie.
- Place cookies on an ungreased cookie sheet, at least 1/2 inch apart.
- Bake in a preheated oven, at 350 degrees F, for 10-12 minutes, or until set, and the edges are lightly golden, not browned.
- Remove baked cookies onto a wire cookie rack, to cool completely.
- Spread a thin layer of jam on the whole cookie, and top it with the cookie with a cut out circle or heart.
- Press together gently.
- Store in an air tight container, in a cool place.
- Before serving, sprinkle tops of cookies with powdered sugar.
Please note I CORRECTED the amount of butter from 3/4 cup to 3/4 lbs...sorry about the original typo.
These cookies freeze well. Place them in a zip-lock freezer bag, and freeze up to 3 months. Thaw in the same bag, in a refrigerator, for at least 12-24 hours.
Happy Valentine’s Day!