Saturday was spent in the kitchen ALL day making cookies for my family for Valentine's day. Of course it was so much fun, and I love baking and being creative on holidays. I started out my day with Chocolate Chip Oatmeal Coconut Cookies. Kelly can't stand when I add things to chocolate chip cookies. So I never get to make anything like this for myself. I was banking that were would be a couple that wouldn't fit into the boxes so I could keep them for myself. The only thing I changed from the recipe was that I used dark chocolate chips. So yummy, I'm actually eating one right now :)
I had actually prepared the shortbread dough the night before so all I had to do was get my heart-shaped cookie cutter out and get to work. I used the recipe for Heart-Shaped Shortbread Cookies with Pink Sprinkles from the bread & honey food blog. The recipe was sooo good. This was my second time making shortbread and it is quickly becoming one of my favorite cookies; the pink sprinkles made it even better! So buttery and crisp!
Sulu is always hanging around whenever I'm baking or cooking, hoping he'll get a little sample. Sorry, but not this time. I didn't think my already hyper dog needed sugar in his diet.While the cookies were cooling I started decorating these thin cardboard boxes I picked up from Michael's for .89 a piece. I decorated them from cut out hearts, doilies, and maps and created a label for the inside lid of the box. I had most the ingredients for the cookies already on hand, so I didn't spend a lot out of pocket for this project.
Here is the recipe for the only cookie I didn't document the baking of, my photographs didn't turn out that great. Flourless Double Chocolate Cookies. These cookies are the best right out of them oven; after a day they get pretty hard and crunchy and not as enjoyable. So eat them fast if you decide to make them!