I wanted to bake cookies for Valentine’s Day but I also wanted to try an Almond Crescent Cookie recipe that my friend and neighbor had given me.for Christmas. Two crescents facing each other could become a heart shape. So I modified the recipe a bit and they turned out delicious.
The chocolate and red frosting drizzle is great for Valentine’s Day. Who doesn’t love chocolate or red drizzle for Valentine’s Day? Your favorite Valentine will thank you for making these for them. From my heart to yours – enjoy!!
Yield: 24 heart cookies or 48 crescents Cook Time: 8 minutes
1 c butter, room temperature
1 c powdered sugar
2 egg yolks
1 1/2 tsp almond extract
2 1/2 c all purpose flour
1/2 c semi-sweet or milk chocolate baking chips
2 t powdered sugar
1 t water
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
- Cream butter and 1 cup powdered sugar in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in egg yolks and almond extract. Reduce speed to low and and gradually mix in flour mixture.
- Start by shaping the dough into crescents about three inches long and half an inch thick. Then form the crescents into heart shapes. Place cookie dough hearts on prepared baking sheet and bake for 8 minutes (the cookies will barely change to golden on the bottom). Do not over-bake as this will dry out the cookies. Let cookies cool completely before adding drizzle.
- To make the chocolate drizzle, melt the chocolate and drizzle over the cookies. To make the icing glaze, mix the powdered sugar with the water. Add drops of water to reach the right consistency to drizzle over cookies. Add red food coloring to signify Valentine’s Day.
Cookie recipe adapted from neighbor Marla.