Recipe: Valentine’s Day Cookies with Cream Cheese Frosting

Do you celebrate Valentine’s day? I always have, but never in a big way. Last year when we were in lockdown I just cooked us a nice supper and made som heart shaped cookies with a yummy cream cheese frosting. Pink of course!

The cookies were quite fiddly to make, but really delicious, and the frosting recipe is now a go-to, courtesy of the brilliant Ina Garten.

Valentine’s Day cookies with cream cheese frosting

Recipes adapted from Rachel Parcell (via Mary Orton) and Ina Garten. It’s a large batch for the cookie dough and it can easily be halved.

2 cups (475 ml) butter, softened (I used salted)

6 eggs

2 cups (475 ml) caster sugar, heaped

2,5 tsp vanilla

6 tsp baking powder

6-7 cups (1420-1655 ml) flour

Frosting:

430 g Philadelphia

340 g salted butter, softened

1 tsp vanilla

680 g icing sugar

food colouring, optional

sprinkles, optional

Mix wet ingredients with sugar using an electric whisk, then slowly add baking powder and flour. Refrigerate dough for 30 minutes. Roll out the dough until quite thick, approx 3 mm, use a cookie cutter to shape hearts and carefully place them on a parchment paper lined baking tray. Bake for 5-7 minutes at 190C, until still pale and soft. Leave to cool on a wire rack before icing.

Mix together the ingredients for the icing using an electric whisk. Add a few drops of food colouring (I prefer the gel colours) to the frosting, mix well and spread onto the cooled cookies with a small spatula. Add sprinkles if using.

I kept the icing in a bowl covered with cling film for a few days, icing the cookies as we ate them so they wouldn’t soften.

Recipe: Buttery Almond Biscuits (Bondkakor)

During lockdown I did a lot of baking. Like a lot a lot. Our 5pm tea time break was holy and I tried to make sure we had nice treats to enjoy each day.

It was a fun game of finding ingredients and trying to think of what to make with them. I made these particular biscuits when we were low on eggs. It felt so satisfactory to be able to make something delicious (and trust me when I say these biscuits are buttery and scrumptious!) even when you can’t get hold of something as basic as eggs.

But I urge you to make them even if you have plenty of eggs on hand, because they are so so good! I baked half in the Aga and half in a regular oven at a later time (the dough freezes really well!), and they were definitely best when baked in the Aga, so if you have or have access to one, don’t hesitate to make these!

Bondkakor (Buttery Almond Cookies), makes about 60

Translated from and adapted after Ica’s recipe.

30 g whole almonds

150 g plain flour

1/2 tsp bicarbonate of soda

80 g caster sugar

1/2 tbsp golden syrup

1 tsp water

100 g butter

Chop the almonds roughly. Pour the flour and bicarb into a bowl and mix. Add sugar, syrup, almonds, water and butter. Work the ingredients into a dough. Shape into two rolls, each approx 3 cm in diamanter. Wrap in clingfilm and place in the fridge for a few hours to firm up. Pre-heat the oven to 200˚C. Cut the rolls into 5 mm thick slices and place on parchment paper covered baking trays. Bake in the middle of the oven for 5-7 minutes. Place on a wire rack to cool.

Crumbly chocolate cookies

IMG_8058

These little darlings were very popular in the office a little while ago when I brought them in. In Swedish the name of these translates to ‘dreams’, but I have no idea why, but they certainly are dreamily delicious…. 🙂

Crumbly chocolate cookies, makes about 24

Translated from Karin’s recipe.

100 g salted butter

300 ml (240 g)caster sugar

100 ml rapeseed oil or other neutral oil

400 ml (240 ml) plain flour

100 ml (40 g) kakao

1 pinch salt

1 tsp baking powder

1 tsp baker’s ammonia / ammounium carbonate – this may be difficult to find in the UK supermarkets, but available on Amazon. It cannot be substituted in this recipe. 

Beat butter and sugar pale and fluffy. Add the dry ingredients and the oil and mix. Cover a baking tray with parchment paper and roll the dough into balls, approx the size of a dessert spoon. Bake in 175C for 8-10 minutes. Leave to cool on the tray before moving them. Leave to cool completely then transfer to an airtight container.