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  • Writer's pictureLinda Thomson

Valentine’s Day Cookie Recipes

Valentine’s Day is the perfect time to put that apron on and make something fun and special! Enjoy these recipes!


Meringue Sweethearts

from Heart & Keeper of the Home Contributor Jean Reno


3 large egg whites

¼ tsp. Cream of Tartar

1/8 tsp. salt

2/3 cup sugar

1/2 tsp. vanilla extract


Preheat the oven to 200 degrees. Line two cookie sheets with waxed paper or parchment paper and spray with cooking spray.

Beat together with mixer the egg whites, Cream of Tartar and salt until soft peaks form. At high speed, add sugar (2 tablespoons at a time) beating well after each addition. Add vanilla and continue to beat until stiff, glossy peaks form. If you want to add any color do so after adding the vanilla. Start with one drop and continue to desired shade.

Insert a large star cake decorating tip into a decorating bag and spoon meringue into the bag. Hold the open end closed with your hand. Make hearts or any shape you want. Decorate with colored sanding sugar or sprinkles. Put both cookie sheets in the oven and bake for 1 hour. Turn the oven off and dry your meringue hearts in the oven for another hour. Remove from pan immediately.


Rice Krispies Friendship Cookies

from Heart & Keeper of the Home Contributor Lorna Sytsma


½ lb. butter

1 cup sugar

¼ cup Crisco

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 cup Rice Krispies


Preheat the oven to 350 degrees.

Soften butter. Add remaining ingredients until well blended. Roll into small balls and press on cookie sheet, flattening with a fork dipped in milk. Bake for 10-11 minutes.


Lasso A Heart Cowboy Cookie

from Heart & Keeper of the Home Contributor Natalie Thomson


1 ¾ cups flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

¼ tsp cinnamon (optional)

2 cups oats

1 ¾ sticks of butter (14 tablespoons)

¾ cup sugar

1 cup brown sugar

1 egg & 1 egg yolk

2 tsp. vanilla

¼ cup brewed coffee

2 cups chocolate chips

1 cup pretzels, crushed but not to the point of powder.


Preheat the oven 350 degrees. Grease cookie sheets (2 or 3) or line with parchment paper and then grease – whatever you like to do for cookies normally.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and oats. Set aside.

Beat the butter and both sugars with an electric mixer until smooth. Add the egg and egg yolk and mix until light and fluffy. Scrape down the sides of the bowl, add vanilla and coffee, and mix until just combined.

Add the dry ingredients into the wet, slowly, and mix until just combined. Add chocolate chips, and (3/4 cup) of the pretzel pieces and mix again until just combined. Cover bowl and refrigerate for 2-4 hours.

Scoop dough into balls (about 2 tablespoons worth) and place on greased cookie sheets about an inch apart. Use the remaining ¼ cup of pretzel pieces to sprinkle a small quantity atop each cookie ball and then press down slightly with the palm of your hand.

Bake for 11-13 minutes until the edges are just turning golden brown.

Makes about 24 cookies.


Be Still My Heart Banana Nut Bread

from Heart & Keeper of the Home Contributor Lynn Bailey


1 ½ cup flour

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

½ cup butter or shortening

1 cup sugar

2 eggs

1 tsp. vanilla

¾ cup (two) bananas, mashed

2 tablespoons vanilla yogurt

Optional - ½ cup chopped walnuts


Preheat the oven to 350 degrees. Lightly grease a loaf pan.

Sift together flour, baking soda, baking powder, and salt, set aside. Mix together bananas, yogurt and walnuts, set aside.

In a mixer cream together butter, sugar, eggs and vanilla. Add banana mixture and flour mixture, alternating between the two.

Pour mixture into greased loaf pan. Bake for I hour.


Yours Truly Chocolate & Peanut Butter Cookies - Gluten Free

from Heart & Keeper of the Home Contributor Pam Miller


1 cup creamy peanut butter

¾ cup sugar

1 large egg

½ tsp. baking soda

¼ tsp. salt

1 cup semisweet chocolate morsels

½ tsp. vanilla


Preheat the oven to 350 degrees.

Cream together peanut butter, sugar, egg, baking soda and salt. Add vanilla. Mix in chocolate morsels.

Spoon onto cookie sheet. Bake for 12-14 minutes.


Brown Sugar Cupid Cookies

from Heart & Keeper of the Home Contributor Shellie Sytsma


14 tablespoons unsalted butter, divided

10 tablespoons

4 tablespoons

2 cups packed dark brown sugar, divided

1 ¾ cup

¼ cup

¼ cup white sugar

2 cups + 2 tablespoons flour

½ tsp. baking soda

¼ tsp. baking powder

1 tablespoon vanilla

½ tsp. salt

1 large egg

1 egg yolk


Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

In a small skillet, melt 10 tablespoons unsalted butter. Continue to cook until the milk solids begin to brown, 2-4 minutes. Transfer to a bowl, add remaining 4 tablespoons of cold butter, and set aside to cool, 15 minutes.

In a pie dish, combine 1/4 cup packed dark brown sugar with white sugar, rubbing with fingers to break up the brown sugar. Set aside.

In a large bowl, whisk together flour, baking soda and baking powder. Set aside.

In a large bowl combine remaining 1 ¾ cup dark brown sugar with cooled melted butter, along with vanilla and salt. Stir to combine until smooth.

In a small bowl, briefly beat egg and egg yolk.

Combine your beaten egg to your large bowl with your butter, sugar and vanilla mixture stir well. Add flour mixture and stir well.

Turn dough onto a cutting board and pat into a rough circle. Cut circle in four equal pieces, then divide each piece into 6 equal pieces, for a total of 24 cookies. Quickly roll each lump of dough into a ball, then roll in the mixed sugars to coat, then place onto your lined cookie sheets, about 2” apart.

Bake ONE TRAY AT A TIME for 12-14 minutes. Let sit on hot tray for 5 minutes to finish cooking, then transfer to a rack to cool completely.


Chocolate Chip Hug Me Muffins

from Heart & Keeper of the Home Contributor Tracy Brown

Some people prefer cake-like muffins. This double-chocolate version is a cross between a cupcake and a muffin. Cook in hearts shaped muffin tins and it is perfect for Valentine’s Day or Mother’s Day!


2 cups flour

2/3 cup unsweetened cocoa powder

½ cup sugar

2 tsp. baking soda

½ tsp. salt

1 1/3 cups milk

1/3 cup vegetable oil

2 large eggs

1 tsp. vanilla

1 cup semisweet chocolate chips, preferably mini-chips


Preheat the oven to 400 degrees.

Lightly coat 12 muffin cups with nonstick cooking spray.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda and salt; stir to blend.

In a separate bowl, whisk together the milk, oil, eggs, and vanilla until smooth. Add the liquid ingredients and ½ cup of the chocolate chips to the dry ingredients and fold just until evenly moistened. Do not over-mix.

Divide batter evenly among the muffin cups. Sprinkle the muffins with the remaining chocolate chips.

Bake until a toothpick inserted in the center comes out clean, 20-22 minutes. Cool on a wire rack before removing from muffin cups.

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