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Ingredients

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  • 1 cup of room temperature Challenge Unsalted Butter (2 sticks) 

  • 1 cup of sugar

  • 2 eggs

  • ½ teaspoon of almond extract

  • 1 teaspoon of vanilla

  • 3 cups of all-purpose flour

  • Brightly colored hard candies (lifesavers, jolly rancher, cinnamon…)

  • 1 three to four inch heart shaped cookie cutter

  • 1 small one inch heart shaped cookie cutter

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Directions

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  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

  2. Using a mixer, cream butter and sugar until smooth in a large bowl. Mix in eggs and almond and vanilla extract.  Slowly add flour, mix until a stiff dough forms. Remove dough from bowl, and form into a large log. Wrap dough in plastic wrap and refrigerate for at least one hour.

  3. When chilled, remove from refrigerator and divide into three sections. Working with one section at a time, roll out into a 1/8 inch thick rectangle. Using large cookie cutter, cut as many hearts as possible and place onto prepared sheet. Using the small cookie cutter, cut a heart in the center. Remove heart to create cut out.

  4. Unwrap candies and place into heavy duty zipper bag by color. Place a towel over bag. Using a meat mallet or rolling pin, crush candies. Place small cookie cutter back into center of the heart to use as a guide. This will keep your cookie clean and make filling them much easier. Fill each center with crushed candy. Bake cookie in oven for 10-15 minutes, or until lightly golden brown around edges, and candy has melted. Let cool. If desired, decorate with your favorite icing, sprinkles or candy.

  5. Extra Bonus: Place remaining small hearts on cookie sheet and bake for 8 minutes or until golden brown around edges. Decorate with frosting if desired, or sprinkle with colored sugar before baking.

 

 

 

 

 

 

Stained Glass Cookies for Valentines Day

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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