
3/4 c Brown sugar, packed
1/2 c Semisweet chocolate pieces
Sprinkle pecans in bottom of buttered 8
inch square baking pan. Combine butter and brown sugar in 2 quart heavy
saucepan. Cook over medium heat, stirring constantly, until mixture comes to a
boil. Continue cooking, stirring constantly, until mixture reaches hard crack
stage (295F) on candy thermometer. Immediately pour hot mixture over
pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes.
Spread melted chocolate evenly over all. When chocolate is ~et, break up into
Valentine's Day Cookie Recipes
The Big Valentine
Yield: 4 Servings
3/4 c Margarine or butter, -softened
3/4 c Honey
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/2 c Finely chopped almonds
Preheat oven to 300F. In a large bowl,
beat margarine, honey and almond extract with an electric mixer until mixture
is light and fluffy. Add flour, 1 cup at a time, beating well after each
addition. Mix in almonds.
On ungreased cookie sheets, shape 1/2-cup portions of dough into heart shapes,
no more than 1/2-inch thick. Decorate as desired by following one of the tips
below. Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and
remove from pan.
- create a design on top of the cookies using white or
colored candy sprinkles. Or you could crimp the edges of heart, making a design
using the tines of fork, or a knife, spatula or spoon.
- sprinkle baked cookies with powdered sugar.
- you may want to paint a design with a simple
egg-yolk paint. separate an egg; put the egg yolk in a small bowl and mix with
1/2 teaspoon water and enough red food coloring to make the desired sired shade
of red. Using a clean paint brush, paint a design on cookie using the colored
yolk. Or place a small doily on cookie and, using a clean, stiff brush, work
the egg paint through the cutouts and create a lacy effect. Remember that this
is all done before the cookies are baked.
Cookies Valentine Cookie
Yield: 48 Cookies
1 pk Hershey's Hugs chocolates (8 oz)
1 c Butter or margarine, -softened (2 sticks)
1/2 c Powdered sugar
1 ts Vanilla extract
2 1/4 c All-purpose flour
1/4 ts Salt
**3/4 c Toasted almonds, finely -ground
Additional powdered sugar
Heat oven to 400'F. Remove wrappers from
chocolate pieces. In large mixer bowl, beat butter, powdered sugar amd vanilla
until well blended. Stir together flour and salt; gradually add to butter
mixture, beating until well blended. Add nuts; blend well.
Mold scant tablespoon dough around each chocolate piece, covering completely.
Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until
set. Cool slightly; roll in powdered sugar. Cool completely. Before serving,
roll again in powdered sugar, if desired.
NOTE: To toast almonds, heat oven to 350'F. Spread
almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring
occasionally, until light golden brown; cool.
Valentine Lace Nut Cookies
2 pk PLANTERS Nut Topping (2 oz)
1/2 c Firmly packed light brown -sugar
1/3 c Margarine
3 tb All-purpose flour
1 tb Milk
1 ts Vanilla extract
Line baking sheets with foil; grease
foil. In medium saucepan, combine nut topping, brown sugar, margarine, flour
and milk. Cook over low heat, stirring until margarine is melted and mixture is
blended. Stir in vanilla; keep warm over low heat.
Drop mixture by slightly rounded teaspoonfuls onto prepared baking sheets,
about 2 1/2" apart. Bake at 375'F. for 4-5 minutes or until golden brown.
Cool on sheets on wire racks. Carefully peel cooled cookies off foil. Store in
Sweetheart Sandwich Cookies
1/4 lb Unsalted butter
1 1/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Unsweetened cocoa
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
4 tb Unsalted butter
1/8 Peppermint extract
Red Food Coloring
4 c Confectioner's sugar
To make the cookies, cream the butter
with the sugar in a large bowl until light. Beat in eggs and vanilla; set
aside. Sift the cocoa, flour, salt, baking powder, and baking soda together.
Stir the dry ingredients thoroughly into the butter mixture. Cover the bowl
with plastic wrap an