I love spending time in the kitchen. Some of my favorite moments include music, a glass of wine and turning on the oven…oooo yeah! And the way to a man’s…eh let’s call it like it is…anyone’s heart is no real mystery.
It’s such a universal language. If you love people, you want to provide delicious meals for them. Plain and simple. You want to serve them hearty dishes and make their tummies so happy they burst (figuratively, of course). And one of the sweetest ways to feed someone on the day o’ love? By baking up a few treats, of course!
Usually, the only time I make cookies is during the holidays, but I recently had a change of heart. My original Valentine’s blog post was going to be on a deeper topic (think, the evolution of our definition of a relationship), but somewhere along the way I changed my mind and decided to just have fun with it. So, I was recently on a mission to find a yummy cookie to make that would be perfect for the occasion. Cue the harp and Cupid’s arrow and all that good stuff. Here is pure love in a bite!
I found this recipe on Something Swanky, but it was originally printed in the book Red Velvet Lovers by Deborah Haroun. I made a few minor tweaks, but they came out pretty well regardless! Make some and share with your loves, they will be thankful, I promise you =)
Recipe yields approx. 2 dozen
You will need the following for the cookies…
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 egg yolk*
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 4 tsp red food coloring
- 2 tsp cocoa powder
- 1/2 cup granulated sugar or sanding sugar*
You will need the following for the filling…
- 4 ounces cream cheese, softened
- 1 egg yolk*
- 1/4 cup sugar
- 1/8 tsp salt
- 1/4 tsp vanilla
You will have to…
- Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. (I had just run out of parchment paper and don’t own a baking mat, so I just lightly sprayed my pan with some coconut oil baking spray and hoped for the best – it worked out fine!)
- Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms. (I had to get a bit down and dirty with the dough because my mixer was not up to snuff. Don’t be afraid to get your hands a little messy!)
- Scoop out the dough by heaping tablespoons and roll them in the sugar before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
- Bake for 10 minutes.
- Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
- After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set.
- *Amanda’s tip* Sprinkle a tiny bit of sugar on top once the cookies are done baking.
- Let cool completely before serving. Store covered and chilled.
I hope you and your loved ones enjoy them.