Some more Valentines blogging love for you today – and this one is both juicy and tasty. I seem to have some seriously beautiful, talented and hilariously funny blogging friends. And the sassy Erin from Living in Yellow is no exception – this lovely lady blows me away with her gorgeous style and too.die.for wardrobe, inspirational blog posts, wit and sense of humour and the prettiest eyes, perfectly styled hair and sunset tan (cue the girl crush right here). Enough about her and more about her take on Valentine’s Day…
Erin’s Valentines Recipe:
I don’t know about you but I am a snob when it comes to my cookies. Without sounding too sexual here, hard and stiff ones just don’t do it for me. Okay with sounding totally sexual here, hard and stiff ones just don’t do it for me. They have to be soft, and not just soft for like five minutes, but soft for days and days.
The recipe below is my go to cookie recipe. Never have I made another kind because believe me, there is no point. In the spirit of Valentines Day I swapped out my regular chocolate chip cookies for some fun candy and used heart shaped cookie cutters. Regardless of how you serve these up, I can promise you that they will be one of the best cookies your man (or whomever you hand them to) has ever tasted.
The Best Valentine Cookie
Makes Around 6 Dozen Cookies
(feel free to cut recipe in half)
Ingredients:
4 ½ Cups Flour
2 Teaspoons Baking Soda
2 Cups Butter, Softened
1 ½ Cups Brown Sugar, Packed
½ Cup White Sugar
2 (3.4 Oz) Boxes Vanilla Instant Pudding
4 Eggs
2 Teaspoons Vanilla Extract
4 Cups Mini M&M’s or Sixlets
Directions:
1. Sift together the flour and baking soda. Sit Aside.
2. In a large bowl mix the butter, brown sugar, and white sugar together. Beat in the instant pudding until well blended. Stir in the eggs and vanilla. Blend in the flour mixture and stir until it is completely mixed. Stir in your choice of chocolate candy.
3. If you will be cutting the cookies into shapes, spread the dough flat on a ungreased 9×13 cookie sheet and bake at 350 for 8-10 minutes. If you are not making shapes, drop cookies by the spoonfuls onto the cookie sheet and bake for the same amount of time.
4. Allow the dough to cool completely before cutting into shapes.
5. Cookies will remain soft for days (and weeks) when stored in covered containers.
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