Twice The Love: Valentine's Day Cookies

/ Thursday, February 12, 2009

Chocolate, scandalous skivvies and cheesy poems...people love that stuff this time of year. For me Valentine's Day is a bit more simple, it's a perfect excuse to make cutesy treats for those I love. The cute underwear's not bad either. 

If I ever get my act together these mini black & pink cookies are going to make it to my cross-country valentines in CA and TX. Frosted cookies were probably not the best idea for mailable baked goods. In retrospect shortbreads or a simple bar cookie would have been better, but these are just too gosh darn good looking! Did I mention that they're addictive? 

This mini black & white recipe makes mouths water & toes curl. It's the stuff dreams are made of. So why not give your dream guy or dream girl yet another reason to kiss you on Valentine's Day? Make these cookies. Now. Besides...the recipe is from Martha. She's my Vaentine so show her so love. 


Makes about 4 dozen

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup low-fat buttermilk
  • 2 cups confectioners' sugar
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 2 1/2 teaspoons fresh lemon juice
  • 1 tablespoon unsweetened cocoa powder


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.
  2. Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.
  3. Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.

    1 comment

    1. FOR ME!!!

      I love you. I can't read your blog too often or I get really hungry/miss you too much.


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