This is what I always make for Valentines Day. A whole batch only makes 16. And they take a lot of time, but I LOVE THEM. And have NEVER tasted a cookie as delicious as these!
They are layered sugar cookies with raspberry jam in the middle, frosting on the top, and drizzled chocolate all over! Oh...so very good. You have to make them and then let them sit in an airtight container for at least 4 hours. They become so soft and yummy!
The top cookies have a small heart cut out of the middle so you can see the jam.
These are the softest, yummiest sugar cookie I have ever tasted. The recipe is just out of my Betty Crocker cookbook. The dough is the smoothest dough ever because it only has powdered sugar...not granulated.
1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix powdered sugar, butter, vanilla, almond extract, and egg. Stir in remaining ingredients. Cover and refrigerate at least 2-3 hours.
Roll out and cut. Use a small heart cookie cutter on half of your cookies to make the "tops". Bake for 7-8 minutes at 375*. Let cool. Frost the "cut-out" hearts with pink frosting, spread raspberry jam on the whole hearts. Then layer, drizzle with melted chocolate, and store in an AIRTIGHT container overnight. These are AMAZING. The flavors just melt together!
I'm linking this to the CSI Project:
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