Valentines for My Sweeties

Just finished making about 60 of these little heart cookies for my daughters Valentine's Day Goodie Bags. Thought I would share with everyone in time for Valentines just in case you wanted to make some too!



Frosting

4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water

Beat 6 minutes on high
(add more or less water depending on stiff it is and how stiff you want it).



Cookies:

3/4 c sugar
6 T butter
1/3 c shortening
1 large egg
1 T milk
1 t vanilla
2 c flour
1 1/2 t baking powder
Dash of salt

Cream the sugar, butter and shortening. Add the egg, milk and vanilla. Add the flour, baking powder and salt then mix just to blend. Chill dough for at least 2 hours. Roll and cut into shapes. Bake on parchment lined cookie sheets for approximately 8 minutes at 370 degrees.

Cool.
Decorate

Rich Chocolate Pie with Pecan Crust

Crust:

2 cups finely chopped pecans
1/3 c firm packed brown sugar
1/4 c butter, melted
2 t Kahlua
Pam Spray

Combine the 4 ingredients. Firmly press into a sprayed, 9 inch pie plate. Bake 350 for 12 minutes. Press the crust back down with a spoon if it puffs during cooking. Cool completely.


Pie:

6 - 1 oz. squares of semi-sweet chocolate
1/2 t instant coffee granules
2 large eggs, beaten
3 T Kahua or coffee flavored liqueur
1/4 c powdered sugar
3/4 c whipping cream
1 t vanilla extract

Crust

3/4 c whipping cream
1 T Kahlua
grated chocolate

Place chocolate squares and coffee granules in a pan over boiling water (or a double boiler). Gradeually stir until the chocolate is melted. Stir a quarter of the mix into the beaten eggs and then return the egg mixture to the rest of the chocolate mixture in the pan. Stir in Kahlua and powdered sugar. Remove from heat, cool to room temperature.

Beat 3/4 c whipping cream to soft peaks. Fold into the Chocolate mixture. Stir in vanilla. Spoon into the pecan crust. Cover and freeze. Transfer the pie to the refrigerator about an hour before serving.

Beat the remaining 3/4 cup whipping cream and add the Kahlua. Beat to soft peaks and use to make stars or dollops around the edge of the pie. Finish off with sprinkled grated chocolate shavings.

*Note*
My chocolate siezed up a bit so when I mixed in the whipped cream it was thick enough I did not have to freeze it. I simply refrigerated my pie and it turned out perfect.