How Sweet It Is - Valentine's Day Gift of Gourmet Cookies

Probably one of my favorite holidays of the year because I'm a hopeless romantic is Valentine's Day.  I love the feeling that of love in the air and that as long as your with your honey everything will be alright....at least for one day! This year is one of my favorite Valentine's Cookies packages of all time.  It's just soooo cute! :) I found these adorable mini cookie boxes, the super plush bear and a fun balloon and thought this would be a super cute Valentine's Day gifts.  Choose from our most popular stuffed cookies & un-stuffed cookie flavors and surprise someone special with even more sweetness.

Wedding Cake Alternative: Tiered Cookie Cakes

I saw this idea from Martha Stewart and loved loved loved the idea! Cookies to me have always been one of those desserts that may not look very pretty but better taste amazing... with these tiered cookie cakes, now they can both taste and look amazing!

My first attempt did not turn out as well as Marthas as you can tell :) but here are are some other pictures I found and loved! If anyone wants me to practice on them let me know! :)

Jessicakes

Cakes by Look

Cookie Creatives

Jessicakes

Baked Goods Unlimited

The ideas are just flowing now.......!!

12 Days of Cookies! Day 10: Rice Krispie Treats....I know not technically cookies....

I know its cheating a little since Rice Krispie treats aren't technically cookies but for me they go hand and hand with Christmas and the Holidays.  Since we all know the basic components of Rice Krispie treats (Butter, Rice Krispies, & Marshmallows) I thought it'd be a little more fun to find festive ways to use them.  Here are some fantastic Holiday ideas:

12 Days of Cookies! Day 9: Chocolate Mice!

Twas the night before Christmas and all through the house, not a creature was stirring, not even a mouse....or were there?  These are the cutest cookie creations yet! Fun & quirky, kids will love them!

4 (1 ounce) squares semisweet chocolate

1/3 cup sour cream

1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs

1/3 cup confectioners' sugar

24 silver dragees decorating candy

1/4 cup sliced almonds

12 (2 inch) pieces long red vine licorice

Directions

1.     Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.

2.     Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).

3.     Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

4.     Refrigerate for at least two hours, until firm.

12 days of Cookies! Day 8: Lemon Pistachio Biscotti!

Not to sweet perfectly crunchy and delicious with tea!

FOR THE BISCOTTI

1/3 cup unsalted butter , softened

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

4 teaspoons lemon zest , finely minced

2 cups all-purpose flour

1 1/2 cups unsalted pistachio nuts

FOR THE ICING

1 cup powdered sugar , sifted

1 teaspoon lemon zest , finely minced

1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Directions:

FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder & salt, beating to combine & scraping sides of bowl occasionally. Beat in eggs & vanilla until combined. Beat in lemon zest & as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts. On lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).Cool on cookie sheet for 30 minutes, When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes. Turn slices over & bake 8-10 minutes more or until dry & crisp. Transfer to wire rack & cool.

THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest. Stir in enough lemon juice (or milk) to make icing of drizzling consistency. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

12 Days of Cookies! Day 7: Triple Chocolate Cranberry Oatmeal Cookies...it could be a meal!

This was one of the first cookies I ever made and immediately I was in love.  Super hearty from the oatmeal, sweet from the chocolate & tart from the cranberries....this cookie is to die for!

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup coarsely chopped fresh or frozen cranberries

2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)