|
Cardamom Publishers P.O. Box 4 Sturgeon Bay, WI 54235 |
|
From the Kitchen of The Imperfect Homeschooler |
|
Preheat oven to 375 degrees.
Cream together:
¨ 1 cup butter, softened ¨ ½ cup sugar ¨ ½ cup packed brown sugar ¨ 2 eggs ¨ 1 t. vanilla extract |
|
Giant Heart Cookies |
|
Recipe: |
|
Add to butter mixture; mix well. Then fold in:
¨ 1 12-ounce bag of semi-sweet chocolate chips ¨ ½ cup chopped pecans (optional)
Grease two jelly-roll pans. Divide the batter between the two pans, and then use a rubber spatula to spread the dough on each pan into a heart shape. Be sure to leave open a one-inch area around the perimeter of the pan to allow the cookie to spread.
Bake for 20-25 minutes, until edges are nicely browned and center is set. If heart is lopsided, use a sharp knife to gently trim edges and define curves. Cool completely before decorating with chocolate frosting. |
|
Chocolate frosting
Cream together:
¨ 6 tablespoons butter, softened ¨ 6 tablespoons baking cocoa ¨ 1½ teaspoons vanilla extract
Then add and mix in completely:
¨ 2 cups powdered sugar
Blend in:
¨ 2 tablespoons milk
Beat until frosting is of spreading consistency (a bit of additional milk may be needed). Use a cake decorator’s tube to pipe frosting on chocolate hearts. Use various tips for flowers, decorative borders and writing your message.
If you don’t have a decorator’s tube, frost the entire surface of both cookies, then sprinkle with pink, red and white Valentine’s Day sprinkles (found in craft and cooking stores).
Copyright 2006 Cardamom Publishers/Barbara Frank |
|
Stir together in separate bowl:
¨ 2 cups all-purpose flour ¨ 1 t. salt ¨ 1 t. baking soda |