1 c Unsalted softened butter
1 1/2 c Confectioners sugar
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar
Recipe for Cookie Frosting
8 oz Cream cheese, softened
2 c Confectioners' sugar
1/4 ts Vanilla
Food coloring as desired
Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking time: 7 to
8 minutes. Cream butter, sugar, egg, vanilla and almond extract in large mixer
bowl until light and fluffy. Beat in flour, baking soda and cream of tartar
until mixed. Divide dough in half. Cover and refrigerate dough 2 to 3 hours.
(Dough can be refrigerated up to several days; soften slightly before rolling
out.) Heat oven to 350 degrees. Have lightly greased baking sheets ready. Roll
out half of dough on lightly floured surface to almost 1/4 ~inch thick. Use
cookie cutters to cut out Valentine shapes. Place cookies 2 inches apart on
prepared baking sheets. Bake until light brown on edges, 7 to 8 minutes. Cool
on wire racks.
For frosting, beat cream cheese, sugar and vanilla in small bowl until
smooth. Beat in milk until spreading consistency. Add food coloring as desired.
Use frosting to decorate cookies. Let stand until frosting sets.
2/3 c butter
1 large box of regular gelatin mix (red)
1 ts vanilla
1/4 c milk
1 1/2 c flour
1 1/2 t baking powder
1/4 t salt
Preheat oven to 375F. Cream butter or margarine with regular gelatin mix and
vanilla, add egg and milk, beat until light and fluffy, add flour, baking
powder and salt blend well. Drop from spoon onto greased cookie sheet, bake at
375 degrees F. For 8 to 10 minutes,
Be careful not to overbake. Don't let sit on pan too long as they stick badly!!
Valentine Lollipop Cookies
2/3 c Butter Flavor Shortening
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg 2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt
24 To 30 flat ice cream sticks
Assorted decorations ( baking chips, raisins, Red hots, snipped dried Fruit,
coconut, nuts, Colored sugar, etc... )
Preheat oven to 375F. Cream Butter Flavor Crisco, sugar, milk and vanilla in
large bowl at medium speed of electric mixer until well blended. Beat in egg.
Combine flour, baking powder and salt. Mix into creamed mixture. Cover and
refrigerate several hours to overnight. Shape dough into 1 1/2 inch balls. Push
ice cream stick into center of dough. Place dough. with sticks parallel, 3
inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth,
greased and floured spatula. Decorate as desired. Press decorations into dough.
Bake 8 - 10 minutes.
Recipe Hint: Cookies may also be painted. Mix 1 egg yolk and 1/4
teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to
each. Stir. Use clean water color brushes to paint cookies before baking.