BITE INTO SOMETHING SWEET

Cream Cheese Icing Stuffed Valentine Cookies — perfect for sharing with loved ones!

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• Red or pink food coloring (optional for Valentine’s Day)

For the Cream Cheese Icing Filling:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Decorations:

• Valentine’s Day sprinkles
• Melted chocolate drizzle

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
3. Mix in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture until a dough forms.
6. If desired, add a few drops of red or pink food coloring to make festive Valentine’s Day cookies.
7. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Gently flatten each ball with your palm.
8. Bake for 8-10 minutes, or until the edges are just set (don’t overbake—they should stay soft).
9. Allow the cookies to cool completely on a wire rack.

1. In a medium bowl, beat the cream cheese and butter until smooth and creamy.
2. Add the powdered sugar, vanilla, and a pinch of salt. Beat until smooth and fluffy.

1. Pair the cooled cookies by size.
2. Pipe or spread a generous amount of cream cheese icing on the flat side of one cookie.
3. Top with another cookie, flat side down, to create a cookie sandwich.
4. Optional: Roll the edges of the cookies in Valentine’s Day sprinkles or drizzle with melted chocolate.

• Enjoy immediately or chill in the fridge for a firmer icing.
• Store in an airtight container in the refrigerator for up to 5 days.

Tip: These cookies freeze well—just wrap individually and thaw when ready to enjoy!

Enjoy your Cream Cheese Icing Stuffed Valentine Cookies with a cup of coffee, or share them with someone special!

Preheat oven 350º

Grease 8” baking dish

INGREDIENTS

1/2 c butter, softened

3/4 c flour

2 large eggs

1 TBL lemon zest

3/4 c sugar

1/4 tsp salt

LEMON GLAZE

1 c powdered sugar

2 TBL lemon juice

1/4 tsp vanilla

Additional lemon zest for garnish

Beat flour, white sugar, butter and sea salt together in a bowl using an electric mixer until well mixed.

Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl.

Mix into flour mixture and beat on medium speed until smooth, about 3 minutes.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.

Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

Ice with Lemon glaze and sprinkle with lemon zest

With bright berry flavor and a creamy texture, these freezer pops are a delicious and nutritious dessert or snack. If making these for a baby, omit the optional sweetener.

Prep Time 10 minutes

Total Time 4 hours 10 minutes

Servings 6

Equipment

• Blender
• Mini Popsicle Mold
• Popsicle Mold

Ingredients

• 12 ounces plain Greek yogurt (2% or 4% milk fat; 2-6 ounce containers)
• 2 cups diced strawberries (stems removed)
• 1/4 cup honey or maple syrup
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla

Instructions

• Combine all ingredients in the bowl of a food processor or blender and grind until well combined, about 10 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
• Divide the yogurt mixture evenly among reusable popsicle molds.
• Freeze for at least 4 hours or overnight before serving. Run popsicle molds under warm water briefly to help loosen. Serve.
• Store any remaining pops in a freezer bag with as much air removed as possible for up to 3 months

Ingredients:

• 1 cup walnut halves or pieces
• 1/4 cup granulated sugar (or brown sugar for a richer flavor)
• 2 tablespoons butter
• Optional: 1/4 teaspoon cinnamon, pinch of salt, or vanilla extract for extra flavor

Stovetop Method

1. Prepare a Pan: Heat a nonstick skillet over medium heat.
2. Melt Butter: Add the butter to the skillet and let it melt.
3. Add Sugar and Walnuts: Stir in the sugar and walnuts. Mix well to coat the nuts evenly.
4. Cook: Cook for 5–7 minutes, stirring constantly, until the sugar dissolves and caramelizes. The walnuts will turn shiny and sticky.
5. Season (Optional): Add cinnamon, a pinch of salt, or a splash of vanilla extract for extra flavor, stirring to combine.
6. Cool: Spread the walnuts onto a sheet of parchment paper in a single layer. Allow them to cool completely, as the sugar coating will harden.

Oven Method

1. Preheat Oven: Preheat to 350°F (175°C).
2. Prepare Nuts: Toss the walnuts with 2 tablespoons melted butter, 1/4 cup sugar, and any desired spices.
3. Bake: Spread the walnuts in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes, stirring halfway through.
4. Cool: Let cool completely before serving.

Storage: Store cooled candied walnuts in an airtight container at room temperature for up to a week or in the freezer for longer freshness. Enjoy!