If you’re looking for a sweet to make for your sweetie this Valentine’s Day, try this soft sugar cookie recipe I picked up from a friend several years ago. It’s never let me down. This recipe makes quite a few cookies - the number depends on the size of your heart-shaped cookie cutters - at least 36, or more.
The recipe is great for any occasion, whether it’s a birthday, other holiday or just a special treat.
A tasty frosting recipe from Canyon City resident Hailey Delaney follows, as well as a Chocolate Truffles from my co-worker Cheryl Jessup of Prairie City. Thanks Hailey and Cheryl!
Do you have a favorite Valentine’s Day recipe? Please share it! I look forward to hearing from you!
Soft Sugar Cookies
½ C. shortening, softened
½ C. margarine, softened
2 eggs
2 C. sugar
2 tsp. vanilla
Mix well, then add:
5 ½ C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. nutmeg
Mix again, then add:
1 C. nonfat sour cream
Roll out on lightly floured surface to 3/8-inch thick and use cookie cutters. Bake at 400 F for 8 minutes. Cool completely then frost, and add sprinkles if you like.
Tips: These turn out fine without chilling them in the refrigerator. To speed the process, try pressing the dough into a 13x18-inch pan. Bake at 375 F for 10-15 minutes, cool and cut into triangles, then frost the triangles.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
6 T. butter, room temperature
3 C. powdered sugar
1 tsp. vanilla
optional, add flavoring such as orange zest
Combine ingredients and stir until smooth.
Tip: Be sure butter and cream cheese are room temperature, not completely melted.
From the kitchen of Hailey Delaney of Canyon City
Eagle Brand Chocolate Truffles
Makes about 6 dozen.
3 (6 ounce) packages semisweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored
sprinkles, unsweetened cocoa or colored sugar
In heavy saucepan, over low heat, melt chips with Eagle Brand. Remove from heat; stir in vanilla extract. Chill 2 hours or until firm. Shape into 1-inch balls; roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature.
Tip: To add a sweet surprise, roll a dinner mint in the center of some of the truffles.
From the kitchen of Cheryl Jessup of Prairie City who found this recipe at www.recipegoldmine.com.
