Valentine Cookies

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Valentines Day is one of those holidays that you love or hate.  I love it because it revolves around sweets.  February 14th falls roughly 6 weeks from Jan 1st  . They say around week 6 people have broken their New Years resolutions and are ready for treats.  Valentines Day gives me the opportunity to experiment with new recipes.  I have the benefit of living on a farm where my brother makes the BEST goat cheese C”estBon Cheese.  I try to use his chevre in most of my baking,  I usually replace some of the butter with chevre.  The first recipe I have made many times, as it is always a big hit at the Farmers Market.  I modified the recipe slightly and did a cut-out version with royal icing.  The second cookie is delicious any time of the year, adjust the sprinkles depending on what holiday you want to bake for.

 

Goat Cheese Sugar Cookies

Ingredients

3 cups all-purpose flour

½ tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ cup sugar

1/3 cup (3oz) goat cheese, room temperature

6 tab unsalted butter – melted

¼ c up vegetable oil

1 large egg

2 tab milk

1 tsp pure vanilla extract

Directions

SET oven 350 degrees F, and line cookie sheet with parchment

  1. In a large bowl mix flour, baking powder, baking soda, and salt/ set aside
  2. In a small bowl combine sugar, goat cheese, melted butter and mix until combined (mix by hand) do not mix till smooth – lumps are OK
  3. To cheese mixture whisk in oil, then add egg,milk,vanilla and stir until smooth
  4. Fold in flour mixture until well combined
  5. Wrap dough in plastic and refrigerate for about 1 hour
  6. Roll dough to about ¼ thick and use your favourite cookie cutter to cut cookies
  7. Place cookies on prepared sheet and bake for 10-12min until slightly browned on sides-bottom
  8. Let cool on baking sheet for 5min and then transfer to wire rack
  9. When completely cool ice cookies

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Royal Icing

Ingredients

1 pound icing sugar – sifted

5 tab meringue powder

1/2 cup water

Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until smooth – about 7min.

  • if too thick add more water if too think add more icing sugar
  • add food colouring if desired
  • use icing immediately

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Cabernet Goat Cheese Stuffed Cookies

Ingredients

1 ½ cup all-purpose flour

¾ cup cocoa powder

1 tsp salt

1 tsp baking soda

½ cup un-salted butter (room temperature)

¾ cup sugar

¾ cup brown sugar

1 large egg

1 tsp pure vanilla extract

¾ cup dry red wine

1 ½ cup dark chocolate (70% cocoa)

1 cup dried cherries

.40lb soft goat cheese (chevre)

 

Heat oven to 375 degrees F and line a cookie sheet with parchment paper

Directions

  1. In a large bowl mix flour, cocoa powder, salt, baking soda and set aside
  2. In a large bowl add butter, and both sugars and beat with electric mixer until fluffy
  3. Add egg to butter-sugar mixture and mix until combined
  4. Add vanilla and wine to butter-sugar-egg mixture and mix until combined
  5. Add flour mixture to above and mix until combined
  6. Add chocolate and cherries and mix with wooden spoon by hand
  7. On a slip-mat or parchment paper drop 24 teaspoon size goat cheese – roll into balls
  8. Wrap cookie dough around goat cheese balls – ensure all of goat cheese is covered
  9. Bake for 8-10 min until slightly brown on sides/ watch carefully as difficult to determine when cookies are done with chocolate based cookies – remember cookies will continue to cook when you take out of oven
  10. Cool for 5min then remove cookies and cool on a wire rack
  11. When cookies are completely cooled place a dollop of ganache on each cookie and spread with an off-set spatula
  12. Add holiday theme sprinkles if desired I used silver sprinkles with a candied rose petal in centre

Chocolate Ganache Icing ingredients

1 cup whipping cream

3 cups bittersweet chocolate (use at least 70% cacao)

Directions

Put chocolate in a medium size bowl and set aside.  Put cream in a saucepan and set over low heat and slowly bring to simmer.  Immediately remove from heat and pour over chocolate – let stand for 2 min.  Gently mix by hand until chocolate starts to melt and emulsify with the cream.  Stir until you have a shiny, smooth ganache.  Let cool slightly.

 

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