(Channeling my inner Sophia Petrillo): Picture it. Valentine's Day 2018. Mr. E and I were driving in from out-of-town and I knew I wouldn't have the time (or energy) to bake a Valentine's Day dessert. So, before we left, I bought some chocolate and strawberries to dip when we got home.
Unfortunately, several of the strawberries were mushy and weepy. Not what I had in mind. I dipped the few good ones and then opened the fridge to spy a produce drawer full of clementines. Why not try it?
...because you NEED one more treat for Valentine's Day. You do!
These peanut butter blossom-ish cookies are made with Nutella instead of peanut butter. There's also a bit of cocoa powder in the dough. Rolled in Valentine sprinkles (nonpareils) just before baking, the cookies have great crunch!
One of my favorite things about peanut butter blossoms holds true here...that chocolate heart pressed on top stays a little soft. So good! So pretty! So Valentine-y!
Did I mention that they're a snap to make? No? Well, they're a snap to make, so if you're looking for a last-minute cookie for lunch boxes, school parties, or to take to the office, you've found it!
I chose three faces that I thought captured Valentine's Day: the wink, the kissy face, and the heart eyes. I'll admit to using all three of these on a regular basis.
They're fairly simple to make, especially with one trick I'm going to show you for the base layer. I'll also share the step-by-step decorating instructions, the size cookie cutter for the perfect emojis, as well as recipes. Woo hoo!
You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor comes from freeze-dried raspberries. That's right; there's not a drop of pink food coloring in these babies.