Valentine Cookies
For your sweetie - a valentine's treat - a card they can eat. Be warned - these are BIG! Bake them in 9-inch heart-shaped cake pans. For variation, use Valentine-colored M&M's® instead of chocolate chips. Be sure to read The Legend of Saint Valentine, too!
| Recipe By: | Ruth Bittner |
| Yield: | 3 (9-inch) heart-shaped cookies |
| Preparation Time: | 1:30 |
| Amount | Measure | Ingredient |
|---|---|---|
| 1 | cup | butter or margarine, room temperature |
| 1 - 1/3 | cups | brown sugar, packed |
| 2 | eggs | |
| 2 | teaspoons | vanilla extract |
| 2 - 1/4 | cups | all-purpose flour |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 2-1/4 | cups | semisweet chocolate chips |
| 1/2 | cup | peanut butter chips |
| 1/2 | cups | chopped walnuts |
Preheat oven to 375 degrees. Grease 3 (9-inch) heart-shaped cake pans. Line bottoms with waxed paper, cut to fit; grease paper. In a large bowl, beat together butter or margarine, brown sugar, eggs and vanilla until fluffy. Add flour, baking soda, and salt, beating until blended. Stir in baking chips and walnuts. Divide dough into three equal portions. Spread each portion in a greased, waxed-paper-lined cake pan. Bake 15 minutes or until golden brown. Cool 5 minutes in pans; then loosen edges with a knife and carefully turn out onto racks to cool completely. While warm, remove waxed paper from bottoms. Frost entire heart with pink Buttercream Frosting. Decorate heart with remaining white frosting.
Buttercream Frosting:
In mixing bowl, combine 1/2 cup butter or margarine, 4cups powdered sugar, 2 teaspoons vanilla extract, and 2-4 tablespoons milk. Beat with electric mixer until smooth and fluffy. Tint half of frosting pink with red or pink food color.
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