Kolaches with fruit & cheese filling and streusel

Definitely missing our Saturday morning routine in New Braunfels, TX. For several years we spent February in NB and our Saturday routine included a walk to Naegelin’s Bakery (the oldest operating bakery in Texas, since 1868) for kolaches (usually sausage filled) and Texas Pecan coffee. From there, we walked a couple of blocks to the Farmer’s Market that offered fresh produce of all kinds, prepared foods and bakery goods, home remedies, hand-made soaps, jewelry, and oh, so much more

I’ve made my version of Naegelin’s Sausage Kolaches but today I tried my hand at the more typical fruit and cheese filled variety. My baking spree was prompted by the recipe in the latest issue of Cuisine At Home (Spring 2022). 

 

Naegelin’s is a German bakery and kolaches are considered to be an Eastern European classic. According to Cuisine At Home, “These buns immigrated to the U.Sl, in particular to Texa and the upper Midwest.”

 

Sweet, pillowy dough encases the homemade fruit filling and is topped with crumbly streusel topping! OH, SO GOOD . . . especially warm from the oven. Or, try warming them in the microwave for 20 to 30 seconds, later on.

 

Kolaches with fruit & cheese filling and streusel      Makes 12 kolaches

3 cups all-purpose flour, divided + more as needed as dough is mixed

1 cup whole milk, warmed and divided (I warmed to about 115°)

1/2 cup granulated sugar

2 1/4 teaspoon (1 packet) instant or active dry yeast

1 stick unsalted butter, melted

1 egg

1 egg yolk

1 teaspoon minced lemon zest

3/4 teaspoon kosher salt

Egg wash: 1 egg + 1 tablespoon while milk, beaten

Fillings: Dried Plum Filling (recipe follows), Cream Cheese Filling (recipe follows) or favorite jams or fruit butters such as cheery or apricot or other tradition additions such poppy seed filling 

Streusel Topping (recipe follows)

1. Combine 1/4 cup flour, 1/4 cup milk, sugar & yeast in mixing bowl that will be used to prepare dough; let rest until mixture become bubbly, about 15 minutes (mine was bubbly in less time).
   
2. In another bowl, whisk together remaining 3/4 cup milk, butter, 1 egg, egg yolk, zest, and salt; add to yeast mixture.
   
3. Add remaining 2 3/4 cup flour, in 3 additions, stirring after each addition until dough comes together.
   
4. Turn out dough onto a heavily floured surface; knead with floured hands, adding extra flour as needed, a little at a time, until dough is sooth and it springs back when pressed with a finger, about 10 minutes. Dough should be slightly tacky and a little greasy but not sticky. Avoid adding too much flour. (I used a dough hook to mix my dough.)
   
5. Transfer dough to a bowl coated with nonstick spray; cover with plastic wrap and let rise until doubled in size, 1 to 2 hours.

   

   Above: Dough just added to bowl.
   Below: After rising, the dough is ready to  be shaped . . .when indentations in dough keep their shape.

   
6. Turn out dough onto counter, punch down, then divide into 12 even pieces. 
   
7. Shape pieces into balls, pinch closed and smooth seams.
8. Arrange balls on parchment (or silicon)-lined baking sheets, several inches apart; cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
9. Preheat over to 375° with racks in upper and lower thirds.
10. Press a deep indentation in center of each dough ball using back of a tablespoon measure and your fingers.
    
11. Brush egg wash on sides and tops of indented dough balls, avoiding indentations.
12. Add 1 tablespoon fruit or cream cheese to each indentation; sprinkle with streusel, about 1 teaspoon. For a combo of cream cheese and fruit filling, fill kolaches with 1 tablespon of cream cheese, make a teaspoon-sized indentation in center of cream cheese filling them fill with 1 teaspoon fruit filling.
    
13. Bake kolaches until edges are golden brown and a thermometer inserted into thickest part of sides registers 180 -190°, 12 to 13 minutes, rotating baking sheets halfway. 
14. Transfer kolaches to a rack to cool. 

 

Dried Plum Filling    Makes about 1 cup

6 oz. dried pitted plums (prunes), about 1 cup

1/2 cup hot water

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

 

Place plums in saucepan and soak with water until plumped and softened, about 1 hour.

Add remaining ingredients and heat over medium to a boil, then reduce heat to low and simmer until plums are tender, about 15 minutes.

Transfer plum mixture to food processor and purée. 

Let filling cool before using.

 

Sweetened Cream Cheese Filling    Makes about 1 cup 

8 oz. cream cheese, softened

1/4 cup powdered sugar (sift if lumpy)

1 tablespoon all-purpose flour

1 egg yolk

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Beat together all ingredient with a mixer on medium-low speed until smooth, about 1 minute.

 

Streusel Topping    Makes about 1/3 cup

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine all ingredients; let butter solidify for at least 15 minutes.

Stir streusel to create finer crumbs to use as the kolache topping. (I used my fingers to create the fine crumbles after the butter had completely solidified.)

Recipes without photos . . .

Kolaches with fruit & cheese filling and streusel      Makes 12 kolaches

3 cups all-purpose flour, divided + more as needed as dough is mixed

1 cup whole milk, warmed and divided (I warmed to about 115°)

1/2 cup granulated sugar

2 1/4 teaspoon (1 packet) instant or active dry yeast

1 stick unsalted butter, melted

1 egg

1 egg yolk

1 teaspoon minced lemon zest

3/4 teaspoon kosher salt

Egg wash: 1 egg + 1 tablespoon while milk, beaten

Fillings: Dried Plum Filling (recipe follows), Cream Cheese Filling (recipe follows) or favorite jams or fruit butters such as cheery or apricot or other tradition additions such poppy seed filling 

Streusel Topping (recipe follows)

1. Combine 1/4 cup flour, 1/4 cup milk, sugar & yeast in mixing bowl that will be used to prepare dough; let rest until mixture become bubbly, about 15 minutes (mine was bubbly in less time).
2. In another bowl, whisk together remaining 3/4 cup milk, butter, 1 egg, egg yolk, zest, and salt; add to yeast mixture.
3. Add remaining 2 3/4 cup flour, in 3 additions, stirring after each addition until dough comes together.
4. Turn out dough onto a heavily floured surface; knead with floured hands, adding extra flour as needed, a little at a time, until dough is sooth and it springs back when pressed with a finger, about 10 minutes. Dough should be slightly tacky and a little greasy but not sticky. Avoid adding too much flour. (I used a dough hook to mix my dough.)
5. Transfer dough to a bowl coated with nonstick spray; cover with plastic wrap and let rise until doubled in size, 1 to 2 hours.
6. Turn out dough onto counter, punch down, then divide into 12 even pieces. 
7. Shape pieces into balls, pinch closed and smooth seams.
8. Arrange balls on parchment (or silicon)-lined baking sheets, several inches apart; cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
9. Preheat over to 375° with racks in upper and lower thirds.
10. Press a deep indentation in center of each dough ball using back of a tablespoon measure and your fingers.
11. Brush egg wash on sides and tops of indented dough balls, avoiding indentations.
12. Add 1 tablespoon fruit or cream cheese to each indentation; sprinkle with streusel, about 1 teaspoon. For a combo of cream cheese and fruit filling, fill kolaches with 1 tablespon of cream cheese, make a teaspoon-sized indentation in center of cream cheese filling them fill with 1 teaspoon fruit filling.
13. Bake kolaches until edges are golden brown and a thermometer inserted into thickest part of sides registers 180 -190°, 12 to 13 minutes, rotating baking sheets halfway. 
14. Transfer kolaches to a rack to cool. 

 

Dried Plum Filling    Makes about 1 cup

6 oz. dried pitted plums (prunes), about 1 cup

1/2 cup hot water

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Place plums in saucepan and soak with water until plumped and softened, about 1 hour.

Add remaining ingredients and heat over medium to a boil, then reduce heat to low and simmer until plums are tender, about 15 minutes.

Transfer plum mixture to food processor and purée. 

Let filling cool before using.

 

Sweetened Cream Cheese Filling    Makes about 1 cup 

8 oz. cream cheese, softened

1/4 cup powdered sugar (sift if lumpy)

1 tablespoon all-purpose flour

1 egg yolk

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Beat together all ingredient with a mixer on medium-low speed until smooth, about 1 minute.

 

Streusel Topping    Makes about 1/3 cup

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine all ingredients; let butter solidify for at least 15 minutes.

Stir streusel to create finer crumbs to use as the kolache topping. (I used my fingers to create the fine crumbles after the butter had completely solidified.)

Broccoli & Carrot Salad -- variation of a classic

A new spin on a classic, this version of broccoli salad includes grated carrot and is dressed with a Dijon-based vinaigrette. Floy Bowers’ version of the recipe also leaves out the usual bacon (4 bacon slices, cooked and crumbled) + she also toasts whole walnuts that are used to garnish this colorful, tasty and healthy salad. 

Broccoli & Carrot Salad    About 4 servings

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

12 oz. broccoli florets* chopped, about 2 heads*

1/2 cup grated carrots

1/3 cup sweetened dried cranberries 

1/4 cup chopped red onion

1/3 cup whole walnuts, toasted (bake in oven for about 5 minutes at 350° watching carefully)

1. Whisk together oil, vinegar, honey and mustard  in large bowl.  
2. Add broccoli, carrots, cranberries, and onion.  
3. Gently toss to cost.  Cover and chill two hours.
4. Sprinkle with walnuts just before serving.   

*A head of broccoli is the big flower portion at the end of broccoli stalk. But when you cut the head apart into smaller pieces and remove the thick stock, you have broccoli florets. 

 

Spicy Glazed Pecans

We received a batch of Spicy Glazed Pecans from the Grubers this past Christmas. Kathy shared the recipe and noted, “This make a small batch. I double the recipe and use a larger baking dish. I stir a couple of extra times if doubled and add an extra minute to cooking time the nuts need more roasting.”

Spicy Glazed Pecans

2 tablespoons butter or margarine

1/4 cup light brown sugar, packed

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 tablespoon water

2 cups pecan halves 

1. In a 9” glass baking dish that has been sprayed with Pam®, microwave 2 tablespoons butter or margarine on Full Power until just melted, about 1 minute.
2. In a snall bowl mix together the brown sugar, salt, nutmeg and cinnamon; add water and mix.
3. Add pecans to the 9” baking dish that contains the melted butter. Stir in spice-water mixture and mix until all pecans are well coated, about 2 minutes.
   
4. Microwave spiced pecans on Full Power for 5 to 6 minutes, stirring twice during cooking time, until pecans are toasted and well glazed.
5. Spoon/spread pecans in a single layer onto wax paper and let cool.
   
6. Store in an air-tight container.

Kathy's recipes without the photos . . . Spicy Glazed Pecans

2 tablespoons butter or margarine

1/4 cup light brown sugar, packed

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 tablespoon water

2 cups pecan halves 

1. In a 9” glass baking dish that has been sprayed with Pam®, microwave 2 tablespoons butter or margarine on Full Power until just melted, about 1 minute.
2. In a snall bowl mix together the brown sugar, salt, nutmeg and cinnamon; add water and mix.
3. Add pecans to the 9” baking dish that contains the melted butter. Stir in spice-water mixture and mix until all pecans are well coated, about 2 minutes.
4. Microwave spiced pecans on Full Power for 5 to 6 minutes, stirring twice during cooking time, until pecans are toasted and well glazed.
5. Spoon/spread pecans in a single layer onto wax paper and let cool.
6. Store in an air-tight container.

Hot Chicken Salad Casserole

There are so many variations of this classic hot Southern chicken salad. All rely on chicken, mayonnaise sliced celery, onion and almonds. Extra additions vary from the ones I’ve used below (fresh mushroom, pimientos, water chestnuts) to the inclusion of ripe olives, canned mushrooms and double the amount of almonds. I even found a recipe that swapped out the potato chips for French fried onion rings. Some recipes use almost double the amount of mayo while others use a can of mushroom soup along with the mayo. I opted on a combo of mayo and sour cream. 

 

Hot Chicken Salad offers up a variety of flavors along with textures that range from tender, chunky chicken in a creamy base to the crunch of crisp potato chips, water chestnuts and sliced celery.          Great for a luncheon or supper-time!

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds\

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
   
   
   
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
   
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


   
   
   

   
4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
   
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for  

approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.

Recipe without photos . . .

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

  

Mexican Pasta (Fedio)

We served this Mexican side dish with our healthier version of Chicken Enchiladas. It’s easy to make and full of flavor. I did add a small red and yellow pepper in order to add more veggies to our meal. 

  Fedio with a healthier version of Chicken Enchiladas.

Mexican Pasta (Fedio)    About 6 to 8 servings

About 2 tablespoons olive oil

1/4 cup finely diced onion

1 mini yellow & red pepper, diced - optional

1 clove minced garlic

1 (7 oz.) pkg. vermicelli – referred to as Mexican pasta, I found it in the Mexican section at the grocery store

2 oz. (or half of a small can) tomato sauce or 1/4 cup Rotel (tomato & green chili blend)

1 1/2 cups broth (chicken, beef or vegetable)

About 2 teaspoons dried parsley or 1 tablespoon+ fresh

Dash of paprika, cumin and chili powder or to taste

1. Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
2. Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown. 
3. Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.

Chicken Enchiladas . . . healthier version

These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my portion. Enchiladas are also topped with enchilada sauce rather than cheese sauce.  

We served chicken enchiladas with Fideo, a Mexcian-style pasta.

Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
   
   
   

   
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings. 

Recipe without photos . . .Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings.

Chocolate Cut Out Cookies

This sugar cookie dough relies on powdered sugar; it requires no chilling. The chocolate flavor added another flavor component to our Valentine cookie trays!

Chocolate Cut Outs dipped in chocolate & topped with sprinkles.

In addition to chocolate Valentine cookies, our trays included Red Velvet Cookies and our Jeanette Myers's Sugar Cookie hearts

Chocolate Cut Out Cookies     Made 30 Valentine cut out . . . using a 3”x3” cutter

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

3/4 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 1/2 cup powdered sugar 

1 large egg, room temperature

2 teaspoons vanilla 

1. Preheat oven to 375°. Line baking sheets with parchment paper or silicon sheets and set aside.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
   
3. In a large bowl, combine softened butter and powdered sugar with a mixer. Beat until light and fluffy, about 1 to 2 minutes. 
   
4. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary. 
   
5. With mixer on low, slowly add flour mixture to the bowl; mix thoroughly.
   
   
   
6. Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary . . . or roll dough on a silicon sheets.
7. Use cookie cutters to cut cookies and place on prepared baking sheet. 
   
8. Bake for 6 to 8 minutes, rotating halfway through. 
9. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. 
10. Dip in melted chocolate and add sprinkles if desired, or frost with Buttercream Frosting.

    

    Dipping cookies in melted chocolate.

Recipe without photos . . . Chocolate Cut Out Cookies     Made 30 Valentine cut out . . . using a 3”x3” cutter

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

3/4 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 1/2 cup powdered sugar 

1 large egg, room temperature

2 teaspoons vanilla 

1. Preheat oven to 375°. Line baking sheets with parchment paper or silicon sheets and set aside.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, combine softened butter and powdered sugar with a mixer. Beat until light and fluffy, about 1 to 2 minutes. 
4. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary. 
5. With mixer on low, slowly add flour mixture to the bowl; mix thoroughly.
6. Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary . . . or roll dough on a silicon sheets.
7. Use cookie cutters to cut cookies and place on prepared baking sheet. 
8. Bake for 6 to 8 minutes, rotating halfway through. 
9. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. 
10. Dip in melted chocolate and add sprinkles if desired, or frost with Buttercream Frosting.

Red Velvet Cut Out Cookies

These cut out cookies, an adaptation of the vibrant Red Velvet Cake, hold their shape in the oven make festive Valentine of Christmas cookies. Frost or ice each cookie or sandwich cream cheese frosting between two for a “sandwich cookie.”

Red Velvet Cookies with Corn Syrup Icing

Red Velvet & Chocolate Cut Out Cookie Hearts

Red Velvet Cut Out Cookie   Make 3 dozen cookies using a 3”x3” Valentine cutter

2 1/2 cups all-purpose flour

2 tablespoons dark cocoa powder (or use regular if dark is not available)

1 1/2 tablespoons buttermilk powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, room temperature

8 oz. cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla

1 tablespoon red food coloring

 In a medium bowl, mix flour, cocoa powder, buttermilk powder, baking soda and salt.

1. In a large mixing bowl, mix together the butter, cream cheese, sugar, vanilla and food coloring until fluffy.
2. With the mixer on low speed, add the flour mixture in batches; mix until well combined. 
   
3. Divide dough into 3 batches, form each into a disc and wrap in plastic wrap. Chill for several hours or overnight.
   
   
   
4. Preheat oven to 350°.
5. Lightly flour a board for rolling out dough or use a silicon mat. Sprinkle top of dough lightly with flour or cover with wax paper. Roll the dough out to 1/8” thickness.
6. Cut into desired shapes.
   
7. Place on silicone or parchment covered baking sheet.
8. Bake for 10 to 12 minutes.
9. Cool slightly on baking sheet and then remove to cooling racks.
10. Spread with Butter Cream Frosting and add sprinkles or decorate with the icing recipe that follows.
    
    
    
    

Corn Syrup Icing

2 cups powdered sugar

3 tablespoons milk

4 teaspoons light colored corn syrup 

1/2 teaspoon vanilla

 

With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps! 

Add a few more drops of milk for a thinner consistency if desired.

Recipe without photos . . .

Red Velvet Cut Out Cookie   Make 3 dozen cookies using a 3”x3” Valentine cutter

2 1/2 cups all-purpose flour

2 tablespoons dark cocoa powder (or use regular if dark is not available)

1 1/2 tablespoons buttermilk powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, room temperature

8 oz. cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla

1 tablespoon red food coloring

 In a medium bowl, mix flour, cocoa powder, buttermilk powder, baking soda and salt.

1. In a large mixing bowl, mix together the butter, cream cheese, sugar, vanilla and food coloring until fluffy.
2. With the mixer on low speed, add the flour mixture in batches; mix until well combined,.
3. Divide dough into 3 batches, form each into a disc and wrap in plastic wrap. Chill for several hours or overnight.
4. Preheat oven to 350°.
5. Lightly flour a board for rolling out dough or use a silicon mat. Sprinkle top of dough lightly with flour or cover with wax paper. Roll the dough out to 1/8” thickness.
6. Cut into desired shapes.
7. Place on silicone or parchment covered baking sheet.
8. Bake for 10 to 12 minutes.
9. Cool slightly on baking sheet and then remove to cooling racks.
10. Spread with Butter Cream Frosting and add sprinkles or decorate with the icing recipe that follows.

Corn Syrup Icing

2 cups powdered sugar

3 tablespoons milk

4 teaspoons light colored corn syrup 

1/2 teaspoon vanilla

 

With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps! 

Add a few more drops of milk for a thinner consistency if desired.