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Published: Wednesday, Feb. 5, 2014 12:10 p.m. CDT

Let’s do some cookie treats for Valentine’s Day. It’s a good thing to take to school for your treat for school or just to have around the house if you’re having a party for everyone.

Frosted Red Velvet Cookies

2 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

2/3 cup packed brown sugar

1/3 cup sugar

1 egg

1 tablespoon red food coloring

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup sour cream

1 cup (6 ounces) semisweet chocolate chips

1 16-ounce can cream cheese frosting

In microwave, melt unsweetened chocolate, stir until smooth; cool. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, food coloring and vanilla. Add cooled chocolate, beat until blended. In another bowl, mix the flour, baking soda and salt. Add to creamed mixture alternately with sour cream, beating until after each addition. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 375° for 6 to 9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting.

Festive Butter Cookies

1/2 cup butter, softened

3/4 cup sugar

1 egg

3/4 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Royal Icing

3 3/4 cups confectioners’ sugar

1/3 cup warm water

4 teaspoons meringue powder

Red or different colored food coloring

In a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/8 inch thickness. Cut with 2 1/2-inch cookie cutters. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. For icing: In a small bowl, combine the confectioners’ sugar, water and the meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic wrap between uses. Tint icing with colors of your choice. Working quickly with one color at a time pipe, outline on some of the cookies. Fill with thinned icing of the same color. Repeat using other colors. Let dry at room temperatures for several hours or until firm. Add designs or writing to cookies if desired. Let stand until set Store in an airtight container.

Secret Kiss Cookies

1 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup finely chopped walnuts

30 milk chocolate kisses

1 1/3 cups confectioners’ sugar, divided

2 tablespoons baking cocoa

In a large bowl, cream the butter, sugar and vanilla until mixture is light and fluffy. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough for 2 to 3 hours or until firm. Shape into 1-inch balls. Flatten balls and place a chocolate kiss in the center of each. Pinch dough together around kiss. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute. Remove from pans to wire racks. Sift together 2/3 cup confectioners’ sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners’ sugar. Cool completely. Store in an airtight container.

Coconut Slice & Bake Cookies

1 cup butter, softened

3/4 cup sugar

2 cups all-purpose flour

3 cups flaked coconut

25 drops red food coloring

In a large bowl, cream butter and sugar until light and fluffy; gradually beat in the flour. Stir in 1 cup coconut. Divide dough in half, shape each into a 7-inch long roll. Place coconut into a large resalable plastic bag. Seal bag and shake to tint coconut. Roll one log in red coconut. Roll second roll in red. Wrap logs separately in plastic wrap and refrigerator for 1 to 2 hours or until firm. Cut dough crosswise into 1/4-inch slices. Place cookies 1 inch apart on ungreased baking sheets. Bake at 325° for 12 to 14 minutes or until bottoms are light brown. Remove from pan to wire racks to cool. The red coconut will go well for Valentine’s Day.

Chocolate Sandwich Cookies

3/4 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup 2% milk

Filling

1 1/2 cups confectioners’ sugar

3 tablespoons butter, softened

1 tablespoon 2% milk

1/4 teaspoon raspberry extract

2 to 3 drops red food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the milk, beating well after each addition. Shape into two 10 1/2-inch rolls. Wrap each in plastic wrap. Refrigerate overnight. Unwrap dough and cut into 1/8-inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 9 to 11 minutes or until edges are set. Remove to wire racks to cool. In a small bowl, combine the confectioners’ sugar, butter, milk, extract and red food coloring; beat until smooth. Spread on the bottom of half of the cookies. Top with remaining cookies.

Gumdrop Cookies

3/4 cup shortening

1 cup sugar, divided

1/2 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped fruit flavored or spiced gumdrops

2 egg whites

In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in the extract. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Cool 1 minute before removing from pans to wire racks to cool completely.

Chocolate Mexican Wedding Cakes

1 cup butter, softened

1 3/4 cups confectioners’ sugar, divided

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/4 cup baking cocoa

1/2 teaspoon salt

1 1/4 cups finely chopped pecans or almonds

1/2 teaspoon ground cinnamon

In a large bowl, cream butter and 1 cup confectioners’ sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, cocoa and salt, gradually add to creamed mixture and mix well, stir in nuts. Shape tablespoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325° for 12 to 14 minutes or until set. In a small bowl, combine cinnamon and remaining confectioners’ sugar. Roll warm cookies in sugar mixture. Cool on wire racks. Store in an airtight container.

Amish Sugar Cookies

1 cup butter, softened

1 cup vegetable oil

1 cup sugar

1 cup confectioners’ sugar

2 eggs

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour

1 teaspoon soda

1 teaspoon cream of tartar

In a large bowl, beat the butter, oil and sugars. Beat in eggs, until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Drop dough by small teaspoonfuls onto ungreased baking sheets. Bake cookies at 375° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

* I don’t know if this is the Amish Cookie Recipe that I was looking for a reader, but just ran across it as I was doing this column. I sure hope it is. I have lost the phone number.

If you have any recipes to share with our other readers, you can send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Valentine’s Day!

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