Tag Archives: Valentines

Maple Shortbread Cookies-Valentines

Maple Shortbread Cookies Print

Do I have any cookie monsters out there? How ’bout lovers of shortbread cookies? Shortbread is such a simple, classic cookie! Buttery, flaky, and with this version – maple-y! The easiness of these 4-ingredient Maple Shortbread Cookies make them even better, in my book. Most of the time in the recipes I bring you, you have the option of changing out the maple sugar for maple syrup or even regular granulated cane sugar, but these cookies, really need the maple sugar in them for the taste and texture to be just right. Also, I used cookie cutters this time (to celebrate the Valentines Day holiday), but they’re ready to serve in a flash if you just cut them into squares or rectangles. I hope you’ll give these maple shortbread cookies a try and see what you think; they could just turn out to be your new favorite cookie…. Hey, it could happen…. Happy Valentines Day, everyone!


  • 1 cup (2 sticks) unsalted butter, cold
  • 1/2 cup maple sugar (NOT maple syrup)
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt


Preheat oven to 325°F

  1. Cut the butter into 1/2 inch pieces.
  2. Combine butter and sugar in the bowl of a stand mixer and mix on low speed for a minute or two until it softens slightly. Add the flour and the salt and mix until the ingredients come together and forms an irregular ball.
  3. Place the dough on a piece of waxed paper, press it into a rectangle shape; then place another piece of waxed paper on top of the dough. Refrigerate until lightly chilled, about 30-40 minutes.
  4. When the dough is cool remove it from the refrigerator and roll it to about 1/4″ thickness with a rolling pin. To avoid making a mess on your counter, just leave the dough between the two pieces of parchment paper when you roll it flat.
  5. Cut out cookies with a cookie cutter or slice the dough into rectangles or squares with a sharp knife.
  6. Place the cookies on a cookie sheet pan and bake until they are set, and barely browned, 25-30 minutes. Transfer cookies to a cooling rack.
Barely adapted from: The Cookbook Reader

Makes: 10-12 Cookies (Depending on the size of your cutters or how large you want to slice them)

Chocolate Whoopie Pies Print

Oh my! If your sweet tooth is calling – this is how you answer it! And if you want to treat the sweethearts and valentines in your life to chocolatey, creamy, fun-to-eat deliciousness, these Chocolate Whoopie Pies are just the thing! I confess that this is my first whoopie pie baking experience. Let me tell you, I’ve been missing out on some serious cookie fun! This is another recipe using a cake mix as it’s base; it’s such a great shortcut and makes it super easy! And there can be so many variations with these cookies; just choose your favorite flavor of cake and share the love!Chocolate Whoopie Pies

Chocolate Whoopie Pies

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

    • 1 box devil’s food cake mix
    • 2 eggs
    • 1 stick butter, room temperature
    • 1 teaspoon vanilla extract
    • 8 ounces cream cheese, room temperature
    • 3 tablespoons unsalted butter, room temperature
    • 2 1/2 cups confectioners’ sugar
    • 1 teaspoon vanilla
    • Sprinkles for decoration (optional)

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

Preheat oven to 375°

      1. Combine cake mix, eggs, butter, and vanilla extract in a large bowl.  The dough will be sticky.
      2. Scoop out chunks of dough that are approximately the size of a walnut (about 1 tablespoon).
      3. Roll dough between hands forming a ball.  Place each ball on the cookie sheet 3 inches apart.  Press down with your fingertips until it forms a half-inch disc.
      4. Bake for 7-9 minutes.  Cool on a wire rack.
      5. For Cream Cheese Filling:  Beat cream cheese and butter until smooth.  Add vanilla extract and one-half cup of the powdered sugar at a time, beating after each addition, until you’ve added all of the confectioners’ sugar.
      6. Spoon filling onto the bottom half of the cookies, smoothing until it’s about ¼” from the edge of the cookie, top with another cookie and roll in sprinkles to decorate.

Note:  If you’re a coconut fan, you can mix in ½ cup finely shredded coconut to the cream cheese filling.  Delish!