Wednesday, February 12, 2014

Valentine's Day Cookie Recipes to Make ahead and Then Enjoy

 Happy Valentine's  Day !

Welcome! I write romantic suspense and contemporary novels. I will be sharing thoughts about writing, author interviews, yummy recipes and reviews of romantic films. I will blog most Wednesdays.
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Two of my romantic suspense books are available on 

Money Power and Poison, can love win against the odds?

Shattered Rules, does love always deserve a second chance? 

   If this is the first time you are stopping by, in my last post I reviewed some of the best choices for Valentine’s Day romantic movies including movies with Sandra Bullock, George Clooney and others, see my other post for more. 
But instead of popcorn with your movie I've found two cookie recipes you can make ahead and enjoy. One is Chocolate and Heart Shaped, the other is low in fat.
Find the perfect movie for Valentines. Go to older post for the Valentine's Day movie reviews

  Recipe from California Walnuts
Delicious Heart Shaped Chocolate Cookies with toasted walnuts and filled with a sweet fig or apricot jam

  Ingredients for the cookie dough

·      2 cups all-purpose flour

·    1 cup California walnuts, toasted

·    2/3 cup sugar

·    1/3 cup cocoa powder

·    1/4 teaspoon salt

·    pinch of ground nutmeg

·    3/4 cup (1 1/2 sticks) chilled butter, cut in 15 - 20 pieces

·    2 egg yolks

·    2 teaspoons water                                             

·    1 teaspoon vanilla extract

  For assembling and decorating the cookies

·      1/2 - 2/3 cup fig jam or apricot jam         

·    4 ounces bittersweet chocolate, melted

·    1/2 cup finely chopped California walnuts

1.   In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs. In a small cup, whisk together the egg yolks, water and vanilla. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 - 60 minutes, until firm but not hard.

2.   Preheat the oven to 350ºF, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 - 2 inches in diameter, cut cookies from the rolled-our dough. Gather the scraps together, re-roll them, and cut additional cookies. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake 8-10 minutes, until the cookies look dry. Cool about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.

3.   To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts. Let the cookies stand 2 - 3 hours, or until the chocolate if firm, then store them in an airtight container.
4.   An alternative to rolling out the dough: For an easy, though not heart-shaped variation, the dough can be chilled, sliced and baked like refrigerator cookies. Place the prepared dough on a lightly floured surface and divide it in half. With your hands, roll and pat each piece into a log about 9 inches long and 1 1/2 inches across. Wrap in plastic wrap and chill for several hours, until firm. (The dough will keep refrigerated for several days.) Cut the logs into slices slightly less than 1/4-inch thick, then bake, fill and decorate as directed. Calories 100, Total Fat 6, Sodium 14, Carbohydrates 10, Protein 2 
Chocolate Walnut Meringues Cookies
Low  Fat ,  0 Saturated Fat

Delicious chocolate meringue recipe with crunchy walnuts perfect for special occasions or an everyday treat.


3 egg whites

Pinch of salt

¾ cup sugar

½ cup good quality Dutch cocoa

1/3 cup finely chopped California walnuts


Preheat oven to 350ºF.

1.   Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.

2.   Gradually add the sugar so the peaks stiffen.

3.   Sift cocoa over peaks and fold in with walnuts.

4.   Spoon mounds about 1” in diameter and about 1” apart onto a parchment-lined baking sheet.

5.   Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet.


Total Calories 19,  Fat 1, Saturated Fat 0, Monounsaturated Fat 0, Polyunsaturated Fat 0, TransFat 0, Cholesterol 0, Sodium 7, Carbohydrate 4, Protein 0.

Thanks for looking. 
Please come back next Wednesday Feb. 19th for an interview with writer 
Mimi Barbour, author of the Vegas Series and other books. She has a contest you can enter.
See my youtube video for Money Power and Poison a love story


  1. Mm, those look good enough to eat Reggi, I'll have to give them a try, though baking is not one of my strengths :)

  2. Thanks. I'm going to make some of them tomorrow and serve them on Valentine's Day.

  3. Your chocolate walnut meringues are gluten-free even. How great is that?