Since it is January 4, I knew that the Valentine’s Day displays would be more than a little obvious in the stores. I saw the signal that February is just around the corner within thirty seconds after entering Central Market. I am surprised that I even had time to get a shopping cart before I was bombarded with bright red hearts.
Trust me…I would never forget the significance of Valentine’s Day! I simply need to recover first from the busy times around the Christmas holidays. I have not even found a place for the extra wrapping paper. I may do that today.
Nevertheless…I have a wonderful cookie recipe that is perfect for Valentine’s Day. So delicious!!!
RED VELVET THUMBPRINT COOKIES
What to have on hand:
*4 ounces (1/2 cup) unsalted butter, softened
*1/4 cup sugar
*1 large egg
*1 1/2 teaspoons red liquid food coloring
*1 1/4 cups all-purpose flour
*1 tablespoon unsweetened cocoa
*1/2 teaspoon salt
*1 teaspoon salt
*1 teaspoon vanilla extract
*2 ounces cream cheese, softened
*1/4 cup white chocolate morsels, melted according to package directions. Cool.
***Garnish: white chocolate morsels
1. Preheat the oven to 325 degrees F. Line baking sheets with parchment paper. Beat the butter and sugar at medium speed with an electric mixer until creamy. Add the egg and food coloring. Beat 30 seconds.
2. Sift the flour with the cocoa and salt in a small bowl. Add the flour mixture to the butter mixture, beating at low speed until combined. Stir in the vanilla.
3. Shape dough into 1-inch balls and place 1/2 inch apart on prepared baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.
4. Bake at 325 degrees F for 10 to 15 minutes or until cookies are fragrant and dry. While cookies are still warm, press indentations again. Cool cookies completely on a wire rack (about 30 minutes).
5. Stir together cream cheese and melted white chocolate in a small bowl. Fill centers of cookies with cream cheese mixture.
***Garnish the center of each cookie with a white chocolate morsel.***