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The Fragrance of Love: Sharing Valentine Cookies!

by | Faith | 7 comments

I ♥ cookies, especially those that are perfect for sharing, so break out the heart-shaped cookie cutters! It’s time to bake.

Red Velvet Crinkle Cookies

Yield: 2 dozen heart shaped cookies
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

 
Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 

2. In a large bowl, combine cake mix and flour. Whisk until clumps
disappear. In the bowl of a stand mixer, mix together cake mix, flour,
eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon
of cookie dough and form into a ball. Roll the ball in powdered sugar
until fully coated. Place cookie dough balls on prepared baking sheet.
Bake for 10 minutes, or until edges are set and cookies begin to crack. 

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut
cookies into heart shapes, using a heart shaped cookie cutter. Transfer
cookies to a wire cooling rack and cool completely. Eat the cookie
scraps 🙂 Note-you don’t have to cut the cookies into heart shapes. They are great round too!

The above is but one of many delightful finds on the Two Peas and Their Pod site.

Do you have a favorite recipe you enjoy baking on this week o’ love? Tomorrow I’m sharing an idea that might just go hand-in-hand with today’s post.
 

7 Comments

  1. Carolyn Knefely
    Carolyn Knefely on February 10, 2015 at 2:04 am

    Thanks for sharing your Valentine recipe, Cathy. This was a perfect reminder for me to make my husbands favorite cake. It's so easy and quick.

    I call it a mock Black Forest cake.

    Ingredients:
    One Devil Food Cake box cake mix.
    One Medium size Cool Whip
    One can of Cherry Pie Filling
    An oz or so of chocolate syrup

    Mix cake following box directions. Pour into a greased and floured 9 x 13 inch pan. Bake as directed on box. Let cool.

    Cover completely with Cool Whip. Create a heart shape in the center of Cool Whip with the Cherry pie filling. Drizzle chocolate syrup in lines connecting the Cool Whip and heart in a lace like patter by over lapping chocolate syrup lines. Serve chilled.

    Note: Can be frozen for serving small portions at a time.

    Cathy, you're the kind of friend that deserves a basket of Valentines.

    Reply
  2. sheri
    sheri on February 11, 2015 at 2:21 pm

    Gr8 way to share with the Lonely hearts out there ❤️

    Reply
  4. cathy.baker
    cathy.baker on February 11, 2015 at 5:51 pm

    Oh Carolyn! Thank you so much for stopping by — and for sharing this yummy recipe. 🙂 You're such a blessing!!!

    Hope to see you tomorrow morning.

    Reply
  5. cathy.baker
    cathy.baker on February 11, 2015 at 5:52 pm

    I will email the recipe to you Sheri. Sorry you've had trouble with the blog at times. 🙁 You're not the only person to say that but I'm not sure how to fix it. I won't stop trying!

    Thanks so much for sharing… 🙂

    Reply
  6. Beth Saadati
    Beth Saadati on February 14, 2015 at 2:30 am

    My daughter made these this afternoon with two of her friends. They turned out great, and the three girls had fun. Thanks, Cathy, for sharing the recipe! We're grateful for you.

    Reply
  7. cathy.baker
    cathy.baker on February 16, 2015 at 5:14 pm

    Oh Beth, I'm glad they enjoyed making and eating the cookies! I also made a batch…which Brian is still enjoying. That's his kind of leftover! ha…

    Thanks for stopping by and sharing. 🙂 Appreciate you much, sweet friend.

    Reply

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