Happy Valentines's Day! I love Valentine's Day. I've always loved it. From elementary school shoe boxes filled with sweet notes from classmates, to a Valentine Card and little present on the kitchen counter from Gary, I love it. One of my favorite memories was walking into our kitchen for supper when I was about 8 on Valentine's Day. My mom had hung lime green polka dot patent leather tote bags on the backs of our chairs. The bag had a sleeve on the outside that held a matching umbrella. So sweet. And so Doris Day! Another reason I love Valentine's Day? It's Eddie, my dog's birthday. Yes, we talked about naming him Romeo, Valentine, and many other more romantic names, but he was and always will be, Eddie. Here's the birthday boy. He's 1/2 German Shorthair and 1/2 Blue Heeler. And quite a guy. Today he's seven, and acts like two.
Our French Friday's with Dorie group decided to have a cookie swap to celebrate the day. The swap was organized by Alice. (Thanks, Alice!) We each got the name of the Valentine, and made them a dozen cookies. The box also included a recipe, and a little present.
My box arrived, and was so fun to open! Susan Lester had my name. Inside the big box was TWO boxes of delicious cookies, a pretty ceramic heart, complete with rose petals, and a tres jolie Valentine. Thanks, Susan! Her blog is CreateAmazingMeals.com She knew just the right theme. An Eiffel Tower and I'm in!
The cookies are fantastic! Chewing, very flavorful and perfect for an evening snack. Ok, I ate two right away and am tempted to have another very soon!
Here's the recipe from Susan:
To print this recipe, click HERE
Preheat oven to 300 degrees F.
In a stand mixer, at medium speed, for 4 minutes, cream
½ pound Butter, softened
2 cups Dark Brown Sugar
When light and fluffy, scrape down the sides of the bowl and blend in:
2 teaspoons Vanilla Extract
1 Tablespoon Dark Rum (we use Myer’s)
When thoroughly blended, add:
4 cups All-purpose Flour (we use King Arthur)
½ teaspoon Salt
1 ½ teaspoon Baking Soda
Start on low speed, slowly increasing to medium-high.
When dry ingredients are completely mixed in, add:
2 cups Semi-sweet Chocolate Chips (we use Ghirardelli)
1 cup Walnut pieces
1 cup Pecan pieces
Drop cookie dough onto parchment paper-lined baking sheets (about 1 ½ Tablespoons).
Bake for 25 – 30 minutes, according to your preference.
Recipe from: www.createamazingmeals.com
I hope you'll make these and visit Susan's site for more recipes and ideas. Happy Valentine's Day! Be kind.