Almond Shortbread Cookies doused in Valentine’s sprinkles and a chocolate heart make the perfect treat for your Valentine. Show your love with some sugar!
This year I am so happy to be joining other food bloggers in a Valentine’s event. We are all sharing Valentine’s Day goodies – hence these Valentine’s Almond Shortbread Cookies – while also making a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
You can help make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
Thanks to many of you, we have reached our goal. But we’re not stopping there! You can still donate and help us make an even bigger difference!
Thank you to Julie from TheLittleKitchen.net for organizing this great event. And a big thank you to Dixie Crystals and OXO for the goodies they sent me to help make these treats.
Ok, back to these cookies. I found these Valentine’s sprinkles in the grocery store and knew I wanted to just cover some cookies in them. But then I also wanted to make thumbprint cookies. Then I saw heart shaped chocolates in the store and immediately wanted to make peanut butter blossoms. So I combined the two and put the blossom in the thumbprint cookies. I love eating these cookies when the chocolate heart starts to get soft from the heat of the cookies. Yummy!
Valentine’s Almond Shortbread Cookies
Yields 27 cookies
4 hr, 15 Prep Time
13 minCook Time
4 hr, 28 Total Time
- 1 c unsalted butter, room temperature
- 2/3 c granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 c plus 2 Tbsp all-purpose flour
- Valentine's Sprinkles
- Chocolate Hearts
- In a large mixing bowl, beat butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add sugar, vanilla, and almond extracts. Beat together until combined.
- Add flour into the wet ingredients. Turn mixer on low and slowly beat until mixture forms a very soft dough. Press dough down to compact it and tightly cover with plastic wrap. Place in the refrigerator to chill until firm, at least 4 hours.
- Once chilled, preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape about 1 tbsp of cookie dough into balls, until smooth.
- Place sprinkles in a bowl. Press dough into sprinkles until completely covered. Place on cookie sheet and place in the oven. Bake for 13-14 minutes.
- Place unwrapped chocolate heart in the middle of each cookie, pressing down into dough. Let cool on baking sheet for ten minutes then place on cooling rack.
* recipe adapted from Sally’s Baking Addiction
Be sure and check out the rest of the bloggers and the treats they made for Cookies for Kids’ Cancer.
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Peanut Butter Sandwich Cookies from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell
Ria Angelotti says