Arts and Crafts Thursday / Sunday Pick up Order Now with email edinahomescool@gmail.com
- Katherine Victoria Vananderland
- Feb 15, 2021
- 9 min read
Call to Order your Belated Valentines Day Cookies. Buy one and get the 2nd one 1/2 off. Arrange a Thursday or Sunday pick up. Recipes are supported by Taste of Home's main website.
For the Original Copy Officer Captain Family Goodies and:
Cookies are per 24 for $35.00 each. Thank you, for your generosity and support during these tough turbulent times we are in. We appreciate you and your business.
Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners' sugar, optional
Directions
Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts 1 cookie: 97 calories, 6g fat (3g saturated fat), 12mg cholesterol, 65mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
Ingredients
6 ounces white or milk chocolate candy coating, coarsely chopped
50 to 55 Oreo cookies
Assorted candy sprinkles or decorations
Directions
In a microwave, melt 2 oz. of candy coating at a time, stirring until smooth. Spread over cookie tops; decorate immediately. Place on waxed paper until set.
Nutrition Facts 1 each: 65 calories, 3g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
Ingredients
1/2 cup butter
1 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 maraschino cherries, blotted dry
FROSTING:
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
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Directions
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push 1 cherry halfway into each ball.
For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth.
Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
Nutrition Facts 1 cookie: 89 calories, 3g fat (2g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 1g protein.
Ingredients
1-1/2 cups sugar
1-1/2 cups butter, softened
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons instant espresso powder
1/2 teaspoon salt
FILLING:
1/2 cup butter, softened
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk
Red food coloring, optional
Directions
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
In a large bowl, beat butter and extracts until creamy. Beat in confectioners’ sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts 1 sandwich cookie: 304 calories, 16g fat (10g saturated fat), 56mg cholesterol, 178mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.
Ingredients
1 package red velvet cake mix (regular size)
3 large eggs, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
FILLING:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup miniature semisweet chocolate chips
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Directions
Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.
Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart.
Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts 1 whoopie pie: 267 calories, 16g fat (6g saturated fat), 44mg cholesterol, 194mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 2g protein.
Ingredients
1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks.
Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts 1 sandwich cookie: 197 calories, 9g fat (5g saturated fat), 35mg cholesterol, 164mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.
Ingredients
2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
FILLING:
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted
Directions
Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.
Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Editor's Note To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally. Nutrition Facts 1 cookie: 129 calories, 8g fat (4g saturated fat), 22mg cholesterol, 68mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.
Ingredients
1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Red food coloring, optional
Directions
Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks.
For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Make these cookies work for any occasion by switching up the shape and getting creative with the frosting. Check out our 10 best cookie recipes of all time. Nutrition Facts 1 cookie: 157 calories, 7g fat (4g saturated fat), 24mg cholesterol, 99mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 1g protein.
Ingredients
3/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking cocoa
1/8 teaspoon salt
3 ounces semisweet chocolate, chopped
1/4 cup heavy whipping cream
4 ounces white baking chocolate, chopped
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Directions
Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour.
Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.
Nutrition Facts 1 cookie: 137 calories, 8g fat (5g saturated fat), 14mg cholesterol, 47mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
Ingredients
1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 large egg, separated, room temperature
2 teaspoons red paste food coloring
1/2 teaspoon peppermint extract, optional
2-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1 tablespoon water
Nonpareils or sprinkles
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Directions
Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
Freeze option: Place dough in a freezer container; freeze. To use, thaw dough in refrigerator overnight or until it's soft enough to press. Prepare and bake cookies as directed.
Nutrition Facts 1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 17mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped
Directions
Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.
Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.
Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Get Cookie Baking Tips Test Kitchen TipsWant easy cleanup? Use parchment paper sheets. Unwrapping these candies is a great way to get little ones involved in the kitchen. Learn how you can freeze extra cookies for later. Nutrition Facts 1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Ingredients
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1/3 cup 2% milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla frosting
Red food coloring
Assorted colored sprinkles
Directions
In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
Nutrition Facts 2 each: 151 calories, 5g fat (1g saturated fat), 16mg cholesterol, 84mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 4g protein.
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