As you know, most of my posts are baking recipes. But today I would like to share with you a wonderful story that really touched my heart. I had received a comment from Heather in my last post asking that I contact her because she had a question. I wrote to her and she shared her journey with me. Six years ago Heather gave birth to a beautiful daughter, Lily. What a joyous time for her and her husband. But soon after Heather got news that would turn her world upside down. Please click on the above ribbon to read Heather's story. She is a courageous wife, mother and a survivor and I am proud to share her story with you.
It is hard to believe that Christmas has come and gone. Soon Valentine's Day will be here. This is a nice little cookie to make for those special someone's in your life. It is a recipe that I got from the Land O'Lakes website. They are easy to make and taste so good. Your little ones might want to help with the chocolate dipping.Cookie1 c. butter, softened1 (3 oz.) pkg. cream cheese, softened3/4 c. granulated sugar1 tsp. peppermint extract1 lg. egg3 c. all-purpose flourGlaze2 c. semi-sweet chocolate chips2 T. vegetable shorteningCombine the butter, cream cheese, sugar and peppermint extract in a large mixing bowl and beat with mixer on medium speed until light and fluffy. Add the egg and beat until well combined. Reduce the mixer speed to low and gradually add the flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.Heat oven to 350 degrees. Roll out dough, one-half at a time (keep remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.Melt chocolate and shortening in small saucepan over low heat, stirring constantly until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; re3frigerate until chocolate is firm. Store refrigerated.
