A few days ago I started thinking about the next Holiday creeping upon us. For me, it's a little hard to think about Valentine's Day in January, but after a trip to the grocery store, perusing down the Valentine isle.....I couldn't wait to get home and start decorating/baking.
It all started with the purchase of these little bird friends. I love them! They make me smile. I think I might keep them around all year.
Then, out came the cupcake....
and the kitchen towels...
The only thing left to complete my mood.....bake Valentine cookies!
The perfect bite.....mmm!
This recipe is from the "candy cane chocolate cookie" recipe from Christmas, only I added sprinkles and pink food coloring and subtracted the mint extract and added almond extract. Again I say, "I love this recipe". It's so versatile. You can enjoy these cookies year round!
Here's the revised version!
Valentine chocolate sandwich cookies
1 (18.25 oz.) pkg. devils food cake mix
1 (18.25 oz.) pkg. milk chocolate cake mix
½ pkg. of semi-sweet chocolate chips
4 eggs
2/3 C. vegetable oil
1 (8oz.) pkg. cream cheese, softened
2 Cups confectioners’ sugar
1 tsp. almond extract
sprinkles to dip edges
Directions:
Preheat oven to 325. Lightly grease cookie sheets.
In a medium bowl, stir together the dark and chocolate cake mix. Add the eggs and oil, mix until well blended. Then add chocolate chips and stir. Roll dough into 1-2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10-12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese, confectioners’ sugar and almond extract together until smooth. Spread between two cooled cookies and roll edges in sprinkles.
Makes 12 large or 24 small cookies
Be my valentine!


