Cookies

Kristinia's Valentine Cookies

These cookies are very good : )

Ingredients:

• 2 1/4 cup self-rising flour
• 1/2 cup butter (room temp.)
• 1 cup sugar
• 2 eggs, beaten (room remp.)
• 1 Tbsp. vanilla
• 1 Tbsp. milk
• Red sugar Crystals
• Valentine cookie cutters

Sift flour. Cream butter, sugar ,eggs. Add vanilla
and milk to flour.
Blend all ingredients in. Place dough on a lightly
floured board or dry countertop.
Sprinkle some flour over the dough and roll to
about 1/2-inch thick. Cut with cookie cutters, and
place on cookie sheet. Sprinkle red sugar crystals

Bake at 300 degrees for 10-15 minutes

Lollipop Cookie Valentines

Submitted by: Robin
Every year 18 of us get together for our annual
"Heart Party" in honor of Valentine's Day.
Besides sharing a favorite craft, we bring 18
cookies and share a favorite recipe. This was
mine from last year.
These make a nice treat for the kids to take to
school..They love them : )

Ingredients:

• 12 flat wooden popsicle sticks
• 1/2 cup semisweet chocolate chips
• 1/2 cup butter or margarine, softened
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 12 (1 ounce) squares white or dark chocolate,
  or 6 ounces of each
  
• 1 egg white
• 1 1/4 cups confectioners' sugar
• food coloring (optional)
• assorted candies and cake decors

Directions:
1. Soak popsicle sticks for one hour in a bowl
of cold water.
2. In small heavy saucepan over very low heat,
stir chocolate chips until melted and smooth.
Remove from heat; let cool.
3. In large bowl with electric mixer at medium
speed, beat butter, brown sugar and vanilla
until fluffy. Beat egg in well; beat in cooled
chocolate. With mixer at low speed, beat in
flour, cocoa powder and salt until smooth.
Divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C)
and grease 2 large cookie sheets.
5. Roll each half out to 1/8 inch thickness
between 2 sheets of wax paper; freeze, in wax
paper, 5 minutes. Peal top sheets of wax paper
off dough; cut dough out using 3-inch heart-
shaped cutter. Reroll scraps; freeze again 5
minutes; cut out. Place half of the hearts 1
inch apart on prepared cookie sheet.
6. Drain sticks, pat dry. Place one stick on
each heart to make 2 1/2 inch handle, pressing
lightly into dough. Place remaining hearts on
top; press edges gently to seal. Bake about 12
minutes until firm to touch. Cool on wire racks.
7. In 2-quart heavy saucepan over very low
heat, or in top of double boiler set over barely
simmering water, stir white or milk chocolate
until melted and smooth; if using both chocolates,
melt in separate 1-quart pans. Remove from heat.
8. Holding each lollipop by handle, dip into
chocolate to coat on both sides; let excess
chocolate drip back into pan. Place each
lollipop as it is coated on wax-paper-lined
cookie sheet; refrigerate 20 minutes until
chocolate is set.
9. To Make Icing: In large bowl with electric
mixer at high speed, beat egg white and
confectiners' sugar until very smooth. If
desired, remove small portion of icing to
separate bowl; tint with drops of food coloring.
Spoon icing into decorating bag fitted with
small writing tip; pipe over lollipops in
delired patters. Decorate with assorted candies
and decors; attaching with dots of icing.

Makes 1 dozen