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Made with all-natural ingredients, no artificial dyes, and no trans fat, unlike those store-bought refrigerated ones.
Combine butter, sugar, eggs and vanilla in a large mixing bowl. Use a handheld mixer to combine, then add baking soda and mix well. Add flour and salt and mix until coarse crumbs are formed.
Form the dough into 2 balls, then roll the balls out into 16″ logs. Cover each log with plastic wrap and refrigerate for 2 hours or overnight.
When ready to bake, preheat oven to 305ºF. Slice each log into 1/3″ slices. Place slices 2″ apart on a baking sheet and bake 1 sheet at a time for 8-10 minutes, until edges are slightly golden-brown. Use a thin spatula to transfer cookies to a cooling rack. Repeat with remaining slices.
For the hearts, in a large saucepan over high heat, boil cranberry juice for 10-15 minutes, until reduced to about 1/2 cup. Remove from heat until ready to use.
To place hearts on cookies, use a small pastry brush or spoon to create hearts on each warm cookie. Allow to set for about 5 minutes prior to serving.
Store in an airtight container.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!