11 Feb

Valentine’s Day Recipes

When many people think about Valentine’s Day the thought of treats usually come to mind! One of our favorite activities to do with our little peanuts is to bake with them and what better day then “love day” to do this! Today we are sharing a few of our past favorite Valentine’s Day recipes that are just too good not to whip up again!  Change things up a bit instead of the go-to sugar cookies, give these beyond delicious Linzer cookies a try!  Let’s just say they do not disappoint!  With the nuttiness from the almonds, the tartness from the raspberry jam, and the sweetness from the powdered sugar they will for sure become a family favorite for holidays to come!  And your kiddos can easily get involved with the making process! Whether it be letting them cut heart shapes out of the dough or spreading the yummy raspberry jam, your little sous-chefs will have so much fun baking up these treats for all the valentine’s in your life.

LittlePeanutMag_ValentinesDay_HeartLinzerCookies_1 LittlePeanutMag_ValentinesDay_HeartLinzerCookies_2 LittlePeanutMag_ValentinesDay_HeartLinzerCookies_3 LittlePeanutMag_ValentinesDay_HeartLinzerCookies_4

Raspberry + Almond Linzer Cookies
INGREDIENTS
– 2/3 cup toasted almonds
– 1/2 cup packed light brown sugar
– 2 1/2 cups flour + more for work surface
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 tablespoon confections’ sugar
– 1 12 ounce jar raspberry jam
DIRECTIONS
– In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
– In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
– Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
– Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
– Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. {Note that dough is very delicate so handle gently} Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
– Bake, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes, time varies with oven so watch carefully and don’t over bake. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
– Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

Here are a few more of our favorite Valentine’s Day inspired recipes:

Cran-Raspberry Spritzer

Easy Homemade Heart Mini Pizzas

Homemade Pink Macarons

  
{   0   } Comments |

Leave a Reply

Your email address will not be published. Required fields are marked *