Chapman Family Valentine Cutout Cookies

These delicious cookies are our family Valentine tradition. I make the dough — Jared & Jacob help me cutout & decorate the cookies.  Once baked & decorated, these cookies never last long!!  Click here for a printable file of the recipe.  It’s a fun family project.

NOTE:  The recipe file link is a PDF which requires a recent version of Adobe Acrobat Reader, available for free from adobe.com .

Chapman Family Valentine Cookie
Chapman Family Valentine Cookie

Click here for a printable file of the recipe.

  • 1 cup butter
  • 1 cup (8 ounces) cream cheese
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ¼ cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract

Also required: 1 heart shaped cookie cutter

Allow butter & cream cheese to soften at room temperature at least 30 minutes.

Combine flour and baking powder in a separate bowl until evenly distributed.

Use an electric hand mixer, cream together the butter and cream cheese. Beat in sugar until well mixed. Add vanilla and egg, beat well.

Use low to medium mixer speed and gradually add in flour/baking powder to the butter/cream cheese/sugar mixture. Mix until completely and evenly combined.

Divide mixture into two even parts.

Wrap each part in plastic wrap and chill in refrigerator approximately 2 hours or until easy to handle.

Preheat oven to 375 degrees.

Remove chilled dough from refrigerator.

Roll out to approximately 1/8” thickness on a well-floured surface. Cut out heart shapes with cookie cutters. Place on un-greased cookie sheet.

Bake at 375 for approx. 8 – 10 minutes (time may vary depending upon your oven, altitude, etc.).

Remove from oven. Cool completely, spread with your favorite icing & sprinkles, as desired.

ENJOY!!

Click here for a printable file of the recipe.

The new girl in town: Ginger

Meet Ginger, the most recent addition to our family.  Ginger is a “rescued” female English Bulldog.
Ginger1My gut feeling is that Ginger was being used in a puppy mill setting…her eyes are so sad. While she stayed at Animal Welfare (before she entered Bulldog Rescue), she was spayed, received some treatment for her eyes and a mammary tumor was removed. She has dry eye and she will need eye treatments for the rest of her life.

When she came to us, she was terrified of small spaces and very shy about walking through doorways.  She appears to have had multiple litters even though the vet estimates she is only 5 years old.  I truly think she is probably younger (maybe as young as 3) — she still acts so much like a puppy in her curiosity, agility and energy levels.

Ginger is very sweet but extremely needy and starved for attention.  She’s still learning manners, but she is a good student.  She loves to walk with me in the mornings and after dinner. After “eating” her 2nd favorite activity is to take naps while I practice quilting and work on the website, etc.

If you’re looking for a dog, please consider checking with your favorite breed’s local “rescue” group.  There are so many wonderful fur babies out there that need love and deserve a break.

Sharing my FAVORITE Christmas Cookie recipe with you

Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.

Gingersnap Cookies


Ingredients:

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 cup granulated white sugar (for rolling dough balls)

Directions:

  • Preheat oven to 325 degrees
  • Cream together butter, brown sugar, molasses and egg in a large mixing bowl.
  • In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.
  • Form dough into 1″ – 1 1/2″ balls.
  • Roll dough balls in granulated sugar until evenly coated.
  • Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.
  • Bake approximately 10 minutes. Centers should still be soft looking.
  • Cool slightly before removing from cookie sheet.
  • YUMMMY…enjoy at least 1 warm cookie sample.

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age. I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps
somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread. The slice of bread will become hard/stiff…but it will help the cookies remain soft.

Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.