Lida’s Valentine Cookie Cakes
Many who worked with me at Harpursville Central School, enjoyed these cookies when I would bring them on Valentine's Day. Quite a few even have the recipe......and some of those have actually made these themselves. But, if you missed out on all of this, here is another chance to make not only extremely beautiful, edible Valentines, but also one of the best tasting little treats imaginable.
Time is an essential ingredient in this recipe, so you will want to start early. My method of choice was to make the cookie dough on day one, allowing it to chill overnight. On day two, I'd roll out, cut out and bake the cookies, cooling them thoroughly on racks...then covering them loosely with foil or plastic wrap until..... Day three, when I would make the frosting and frost the cookies, laying them out on trays or cookie sheets.....again, covering loosely and gently.
On day four, I would deliver them to my Valentines.
When I make these, I often double or triple the recipe and make enough to share with co-workers, friends, family and the occasional stranger. One (or for REALLY special people, two) in a zip-lock bag is all the Valentine anybody needs.
Cookie Dough Ingredients:
1 cup soft butter or margarine 1 cup sugar
2 eggs 1 teaspoon vanilla ½ teaspoon almond extract
2 ½ cups sifted all purpose flour ¾ teaspoon salt
½ teaspoon baking powder
2 cups rolled oats, uncooked (quick or old fashioned)
Cookie Dough: Beat butter and sugar until creamy. Beat in eggs, vanilla, almond extract. Sift together flour, salt and baking powder. Add to creamed mixture, beating well. Stir in oats. Thoroughly chill dough.
Meanwhile, make Butter Frosting, using:
¾ cup soft butter or margarine, 4 cups sifted confectioners’ sugar
1 unbeaten egg white 1 teaspoon vanilla
Flaked or shredded coconut for topping finished cookie cakes
Frosting Cookies: Beat butter until fluffy. Gradually add half the confectioners’ sugar. Blend in egg white and vanilla. Beat in remaining sugar.
Add food coloring, if desired, to make pink.
Roll thoroughly chilled dough on floured board to a 1/8 inch thickness. Cut heart shapes with floured cookie cutter. Place on greased cookie sheets and bake at 350 degrees for 12-15 minutes. Cool cookies on racks.
Assembly: Frost all cookies. Put two cookies together (like a tiny layer cake). Make sure there is enough frosting between each pair to hold them together. Pat generous amounts of coconut on tops of cookies to finish.
Extra hints: substitute Crisco for butter and frosting will be a more perfect color.
Use different shaped cutters to make shapes appropriate for other holidays...Shamrocks for Saint Patrick's Day, stars or Christmas trees for Christmas, egg ovals for Easter, and so forth. Use a frosting color to suit the specific holiday.
Plan ahead, start early....brace yourself for compliments!