Monday, February 13, 2012

Valentine's Day Sugar Cookies

Yet another Valentine's Day goodie! This recipe has been tested multiple times because it has been passed down through 3 generations. I guarantee you they will be the best sugar cookies you have ever eaten! The sour cream keeps them moist and the lemon extract adds a little something special. Hope you enjoy!

Sour Cream Sugar Cookies

1 1/2 cups sugar
1 cup shortening (regular or butter flavor)
2 eggs, unbeaten
3 Tablespoons sour cream
1 teaspoon vanilla
1/2 teaspoon lemon extract
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Powdered sugar
food coloring

Gradually add sugar to shortening, creaming until fluffy. Beat in eggs one at a time. Add sour cream and flavorings. Stir in flour sifted with baking soda and salt. (I don't sift mine) Mix well. Chill in fridge. (The dough is easier to work with if it has been chilled.) Roll out small amount of dough at a time on a lightly floured surface. (I roll mine out very thick. Maybe 1/8 inch?) Cut with various shaped cookie cutters. Place on a non-greased baking sheet. Bake at 400 degrees for 8-10 minutes. (varies depending on your thickness so watch them carefully the first time you make them and adjust the recipe accordingly) Makes about 2-3 dozen thick cookies. I usually make a couple different colors of icing. Divide the powdered sugar into desired number of bowls. Add coloring of choice. Add water until you reach your desired consistency. (And try not to eat too much icing while decorating your cookies. It will make you sick! I know from experience)

Cherry Donuts

Another Valentine's Day goodie! I love donuts! They are my number one weakness! And since I have joined Pinterest I have pinned a lot of donut recipes. This past weekend I finally bought a donut pan! The next morning we had these donuts for breakfast. They are amazing! I adapted the recipe from If you don't own a donut pan, you need to get one ASAP so you can bake these little gems!
Filling the pan can be messy if you aren't careful.... I was not careful.

Cherry Donuts
  • Donuts:
  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 2 tablespoons butter, melted
  • 15 maraschino cherries, chopped
  • Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon maraschino cherry juice
  • 5-6 tablespoons milk
  1. Preheat oven to 325 degrees
  2. In a large bowl, combine dry ingredients; flour, sugar, baking powder, baking soda, salt and nutmeg. Whisk together until combined.
  3. Add eggs, melted butter, vanilla and milk. Mix well.
  4. Fold in chopped cherries.
  5. Place a large resealable bag in a tall glass and fill bag with batter, close tightly.
  6. Snip off corner, pipe batter into doughnut pan.
  7. Fill only 1/2 full, making sure not to cover the inside hole with batter.
  8. Bake for 8-10 minutes, cool completely.
  9. Add powdered sugar and cherry juice to small bowl, gradually add milk a little at a time until desired consistency. If you want to spread your icing use less milk. If you want to dip the donuts in the icing (like I did) use more milk.
  10. Frost doughnuts or hold upside down and dip.

Cranberry White Chocolate Bars

I LOVE Valentine's Day! My mom always made Valentine's Day special growing up. We always had a special candle light dinner as a family with some of our favorite foods! So I always like to bake a lot of heart shaped goodies and pink stuff! This is the first heart shaped goodie I made this year! If you have ever had Starbucks Cranberry Bliss bars then you will love these! They taste just like it and are much easier to make than I ever expected!

Cranberry White Chocolate Bars

1 cup (2 sticks) unsalted butter (slightly softened)
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 teaspoons fresh orange zest
1 1/2 cups all purpose flour
1 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup dried, sweetened cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips
4 ounces cream cheese, softened
2 Tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon orange extract
1/2- 2/3 cup dried, sweetened cranberries, chopped
2 ounces white chocolate, melted

Preheat oven to 350 (F) degrees.  Grease a 9 x 13 pan then set aside (I also like to line the pan with parchment paper, leaving some hanging over the two long sides- this allows the bars to be pulled out of the pan after baking for easier cutting). In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder.  Set bowl aside.
 In a large bowl, cream the butter and brown sugar until smooth.  Add eggs, vanilla, and orange zest and mix well.  Gradually add the flour mixture and blend until combined. Stir in cranberries and white chocolate.  Pour the batter into prepared pan and spread evenly.   Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Prepare frosting by beating the cream cheese and butter together until smooth.  Add the powdered sugar, vanilla and orange extract.  Beat about 1 minute until fully incorporated. Assemble dessert by spreading the frosting onto the baked and cooled bars. At this point you can take a heart shaped cookie cutter and press it into the bars. Remove heart shaped bars and place in a 9 x13. Sprinkle additional cranberries on top.  Drizzle melted white chocolate on top as desired.