I need a valentine cookie recipe for school party

Posted on: Tue, 01/21/2003 - 11:05pm
Kathy L.'s picture
Joined: 07/30/1999 - 09:00

Anyone have anything good, not too time consuming?

Posted on: Wed, 01/22/2003 - 3:06am
MaureenAnn's picture
Joined: 08/23/2001 - 09:00

What about the Betty Crocker Sugar Cookie mix? If you only need to avoid nuts. These can be rolled out and cut with Valentine cookie cutters.....just a thought. My sugar cookie recipe is very time consuming! Maureen

Posted on: Wed, 01/22/2003 - 4:11am
becca's picture
Joined: 05/22/2001 - 09:00

Wilton has a good sugar cookie recipe, if I can find it. I substitute the eggs and it is still the best sugar cookie recipe I have used!
Roll-Out Cookie Recipe
1 cup butter
1 cup sugar
1 large egg(I use egg replacer or 1.5t. bakingpowder/1T water/1T oil)
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Preheat oven to 400º F. in a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes to stiff, add water, a teaspoon at a time). Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 in. thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned. Makes 20-24 average size cookies.
Note: Dough can be tinted with Icing Color. Add small amounts until desired color is reached.
For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate.
I just make a very basic buttercream icing(butter, sugar, vanilla and milk off the box of Domino confectioner's sugar), and sugar sprinkles. Siniature Brands Sprinkles(makes cake mate and Betty Crocker sprinkles) have told me they are nut free for all the sugars and cookie sprinkles, and they have an assortment with a hearts bottle in it. Also has egg shapes, shamrocks and confetti shapes.

Posted on: Wed, 01/22/2003 - 4:39am
becca's picture
Joined: 05/22/2001 - 09:00

Found this on their site. We also have an egg allergy, so it is hard to find a decorator icing without whites in it. I might try this next time.
Poured Cookie Icing
This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3.
1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Posted on: Wed, 01/22/2003 - 5:13am
anonymous's picture
Joined: 05/28/2009 - 16:42

Thanks!!! We also have to bake without eggs. I really appreciate knowing that these will work with the substitution.

Posted on: Wed, 01/22/2003 - 6:11am
Kathy L.'s picture
Joined: 07/30/1999 - 09:00

Thank you. I just have to find a heart-shaped cookie cutter. I'll try Target or Wal-Mart.

Posted on: Wed, 01/22/2003 - 7:27am
Jana R's picture
Joined: 02/09/1999 - 09:00

Quote:Originally posted by becca:
[b]We also have an egg allergy, so it is hard to find a decorator icing without whites in it.
I discovered recently that adding a generous teaspoon (or so - sorry I didn't do a very good job at measuring) of Ener-g Foods Egg Replacer powder to the powdered sugar icing recipes does a great job at stiffening and shining the icing. It sets up great when I use decorator tips.

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