Valentine's Day has always been my favorite holiday of the year. It's all about love and sharing that love. Isn't love what our life purpose is all about?
This cookie recipe is from days gone by. My Aunt Janice made thin, very crisp cookies that she just sprinkled with sugar...so delicious. I loved them and so did my kids.
To up-date them a bit, I added a marshmallow coconut topping-we think they are better than ever.
Note: They are the perfect cookies to make if you are a 'room mother'-you know, a classroom helper. They're not too sweet and not too big. One recipe makes 32 cookies with topping.
This is what you will need for Crisp Marshmallow Heart Cookies:
Flour, baking powder, salt, sugar, butter, an egg, confectioners' sugar, coconut and
marshmallow fluff. (I used Kraft-Jet Puffed Marshmallow Creme).
Sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, blend the butter and the granulated sugar until smooth. Slowly, add in the dry ingredients and mix until blended.
Turn the dough out onto a lightly floured surface and knead until smooth. Form into a round, wrap in plastic and refrigerate 30 minutes.
When ready to roll out, preheat oven to 350℉ and prepare 2 cookie sheets.
On a lightly floured surface, roll out the dough to 1/4" thickness. Cut dough with a fluted pastry wheel or (heart) cookie cutter.
Transfer those love cookies onto your baking sheets and pop in the hot box for 8-10 minutes. Don't over brown!
While baking, whip up the marshmallow fluff. Ice the completely cooled cookies and sprinkle on the shredded coconut. Now go share the love!
Mimi
Here is the recipe:
Crisp Marshmallow Heart Cookies
1 1/3 cups flour
2 t baking powder
1/4 t salt
1/4 cup butter
1/2 cup sugar
1 egg
Topping:
1 cup marshmallow fluff (I used Kraft-Jet Puffed Marshmallow Creme)
2 T butter
1/4 cup confectioners' sugar
1 or 2 drops of red food coloring
1/2 cup shredded coconut
Cookie:
Sift flour, baking powder and salt. Set aside.
Mix in dry ingredients until dough is combined.
Turn out onto a floured surface and knead till smooth. Press into a round, wrap in plastic and refrigerate 30 minutes.
When ready to roll out, preheat oven to 350℉. Grease 2 cookie sheets or use sil pats.
On a lightly floured surface, roll out dough to 1/4" thickness. Cut dough with fluted pastry wheel or cookie cutter. Place about 1" apart on a cookie sheet and bake 8-10 minutes. Don't over brown. Cool on rack.
Topping:
Mix 1/4 cup confectioners' sugar with 2 T of really soft butter until combined. Add 1 cup of marshmallow fluff and a drop (or two) of red food coloring and stir to blend.
Spread marshmallow fluff on completely cooled cookies and immediately sprinkle on the shredded coconut. You can also spread the coconut on a plate and dunk the marshmallow side into it.
This recipe makes 32 cookies and enough topping to cover all the cookies. Store in an air
tight container.
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