There are lots of Valentine’s Day recipes on the internet but have you ever found something that you can prepare together with your little ones? These treats are especially prepared for kids because they are quick to make and they are awesomely sweet!
Spell Fun with These Lollipop Cookies
Ingredients:
- A cup of softened butter
- 1 to 1 ½ cups of confectioner’s sugar
- A medium-sized egg
- A teaspoon of vanilla extract
- 2 ½ cups of all purpose flour
- ¼ teaspoon of almond extract
- 2 ounces of melted, semi-sweet chocolate
- A teaspoon of baking soda
- 1 teaspoon cream of tartar
Here are the ingredients for the Frosting:
- A cup of confectioner’s sugar
- ¼ teaspoon of salt
- ¼ teaspoon almond extract
- 1-2 teaspoons of milk
- Red sprinkles and red hot candies
Directions:
First, cream the confectioner’s sugar and butter in a large bowl. When light and fluffy, beat the egg in and blend in the extracts. Mix the baking soda, flour and cream of tartar then gradually add in the creamed mixture.
Divide the dough into two then stir in the chocolate into one half. Chill inside a refrigerator for about two hours or up until handling it would be easy.
After this, on a lightly-floured surface, take each portion and roll it out to about 1/8 inch thickness. Using a cookie cutter, cut in 2 ½ inches of dough then place an inch apart on greased baking sheets.
Bake for 7-8 minutes at a 375˚ temperature or till lightly brown. Remove the sheets and place on wire racks to cool.
Add in the frosting by combining the confectioner’s sugar, milk, extract and salt. Frost each cookie then place a wooden stick leaving about 3 inches for the handle. Top every cookie with a plain one. Frost the tops then add your choice of sprinkles and candies.
This recipe gives a 3 dozen yield.
Melt Your Kids’ Heart With This Valentine’s Candy Hearts
Ingredients:
- 7 ounces of watermelon-flavored candies
For the Royal Icing:
- 4 teaspoons of water
- ¾ cup of confectioner’s sugar
- 1 ¾ teaspoons of meringue powder
- 3 inches of heart-shaped cookie cutter
- About a yard of 1/8 inch satin ribbon (any color of your choice)
Directions:
- For the candy hearts, place the cookie cutters onto the foil leaving some space between each where the ribbon will be placed later. Have the foil and cutters coated with cooking spray.
- Cut the ribbon into 6-inch lengths and place the end of each together to achieve a loop. Have one ribbon loop touch the foil and another drape to the top of each cookie cutter. Repeat the procedure for each cookie cutter.
- Unpack the hard candies then place in a heavy-duty plastic bag. Using a rolling pin or mallet, crush the candies then transfer to a skillet. Melt under medium heat.
- Fill every cookie cutter with this melted candy, making sure to cover the ribbon loop’s ends.
- Let stand for about 1-2 minutes before removing the cutters.
For the Royal Icing, combine the meringue powder, water and confectioner’s sugar in a bowl then beat at a high speed for about 6-8 minutes. Place the icing in a bag and create the designs that you want for every candy heart.
This recipe yields 6 candy hearts.
About the Author: Danni is a writer for My Food. When she has time, she loves trying out new recipes with her kids and playing tennis.
