I wish I lived closer to my friend, Dawn. She comes up with the most unique recipes, a lot that she gets from her Mom, and always has such a neat story to go along with each of them.
And...I just found out...
and, apparently she just found out herself...
that her hubby has a few recipes up his sleeve, too.
If I can get the recipe, I'll share one of his desserts with you, too!!!
And...I just found out...
and, apparently she just found out herself...
that her hubby has a few recipes up his sleeve, too.
If I can get the recipe, I'll share one of his desserts with you, too!!!
This is an actual photo of the cookie/cakes that Dawn made herself. Look at the heart-shaped plate and the tablecloth...and the candles!!!
I keep telling her she needs to start a blog of her own!!!
I keep telling her she needs to start a blog of her own!!!
Valentine Heart Cookie CakesCookie Dough:1 Cup butter, softened
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon Almond extract
2-1/2 Cups All-purpose flour, sifted
3/4 teaspoon salt
1/2 teaspoon baking powder
2 Cups Rolled Oats (Quick or Old-Fashioned, uncooked)Beat butter and sugar together until creamy. Beat in eggs, vanilla, and almond extract. Sift together flour, salt and baking powder and add to creamed mixture, beating well. Stir in oats. Chill dough thoroughly. Roll out on lightly floured board or canvas to 1/8 inch thickness. Cut with a floured heart-shaped cookie cutter. Place on greased cookie sheet. Bake @ 350 degrees for 12 to 15 minutes. Remove from cookie sheets and cool on racks.Butter Frosting:3/4 Cup butter, softened
4 Cups powdered sugar, sifted
1 Egg white, unbeaten
1 teaspoon vanilla
Pink tinted coconut for toppingBeat butter until fluffy. Add 2 cups sifted powdered sugar, gradually. Blend in egg white and vanilla. Beat in remaining powdered sugar. Put two cookies together with frosting and press together. Repeat with remaining cookies. Frost the sides and tops of all cookies. Sprinkle with pink tinted coconut. Tint the coconut with 2-3 drops of red food coloring and shake the coconut in a jar, or a zip-lock baggie.Enjoy one...or two....or several!!!And...since Valentine's Day is our next holiday (well, besides Groundhog Day!!)....I've changed the looks of my blog to celebrate the day of L-O-V-E!!!In His Love...and with mine!!!
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon Almond extract
2-1/2 Cups All-purpose flour, sifted
3/4 teaspoon salt
1/2 teaspoon baking powder
2 Cups Rolled Oats (Quick or Old-Fashioned, uncooked)Beat butter and sugar together until creamy. Beat in eggs, vanilla, and almond extract. Sift together flour, salt and baking powder and add to creamed mixture, beating well. Stir in oats. Chill dough thoroughly. Roll out on lightly floured board or canvas to 1/8 inch thickness. Cut with a floured heart-shaped cookie cutter. Place on greased cookie sheet. Bake @ 350 degrees for 12 to 15 minutes. Remove from cookie sheets and cool on racks.Butter Frosting:3/4 Cup butter, softened
4 Cups powdered sugar, sifted
1 Egg white, unbeaten
1 teaspoon vanilla
Pink tinted coconut for toppingBeat butter until fluffy. Add 2 cups sifted powdered sugar, gradually. Blend in egg white and vanilla. Beat in remaining powdered sugar. Put two cookies together with frosting and press together. Repeat with remaining cookies. Frost the sides and tops of all cookies. Sprinkle with pink tinted coconut. Tint the coconut with 2-3 drops of red food coloring and shake the coconut in a jar, or a zip-lock baggie.Enjoy one...or two....or several!!!And...since Valentine's Day is our next holiday (well, besides Groundhog Day!!)....I've changed the looks of my blog to celebrate the day of L-O-V-E!!!In His Love...and with mine!!!
yummy, those sound and look dee----lish!!
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