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Happy Birthday. Merry Christmas. Happy Anniversary. Happy Valentines Day to ME. YEAH!!! I finally have a Wilton Cookie Press. (THAT made it seem like it was expensive….IT IS NOT, I was just THAT excited to get one!!!!) I have been wanting one for some 10 odd years. OK. So not wanting or thinking about it everyday, just every once in a while I would think about getting one. Then I would forget. Then I would want it again. Silly. Now I have one of my very one. FUN FUN!! Do you have one? Do you enjoy it?!?!?
This cookie was fun. I cannot lie ~ it IS time-consuming. No, I did not say hard, I said time-consuming. But, please, don’t let that frighten you. They are delish and oh so fun for Valentines Day!
The taste of raspberry is nice and subtle, adding the chocolate to it takes it up about 500 notches. Yum. PLUS they get better and better each day. Which is good, cause they make a lot.
I wondered if it would be good with raspberry jam instead of cake/pie filling. I tried it. It didn’t set up as nice and really, the pie filling is just better. I think I went heavier than I was supposed too, being that I had to open another can of pie filling. So go a bit sparingly or BETTER YET, have an extra can on hand?!?!? Serve extra raspberry pie filling over pancakes or waffles with powdered sugar maybe?? JUST an IDEA.
Anyone have a recipe they care to share that uses a cookie press?? I WOULD really enjoy hearing about it!! I really don’t have any recipes for the cookie press. THANKS!!! (E-mail is email@example.com)
From what I have read (on the cookie press box….) the dough + cookie press do not work so well together when the dough is cold. Just tellin’ you want I read. I am a dough chiller usually, so I took note of this. SO, DON’T CHILL THE DOUGH 1ST.
♥HAPPY VALENTINES DAY!!! To you all. (A bit early…..) Enjoy and give those you love and extra hug and an “I love you” on Valentines Day! ♥
“I Love You” Cookies
1 1/2 c. butter (3 sticks)
3 oz. pkg. raspberry jello
1 c. sugar
1 tsp. vanilla
2 tsp. milk
1 tsp. baking powder
4 c. flour
12 oz. can of Solo Raspberry Pie filling (I used 1 1/2 cans…)
2 (12 oz.) bags of semi-sweet chocolate chips
2 TB. shortening
Sift the flour and baking powder together and set aside.
Beat the butter, dry jello and sugar together till creamed. Add the egg, milk, and vanilla and mix well.
Add the flour mixture and beat well.
Force dough through a cookie press (choose the heart-shaped disk ~ well, it actually looks like a “Y”, but that IS the one you want) and onto an un-greased cookie sheet. Bake @ 350° for 9-10 minutes till JUST barely browned on the bottom, watch carefully!
Meanwhile, melt the chocolate and shortening in a double boiler.
Spread just a bit of pie filling on one cookie and top with another. Dip 1/2 of the cookie into the melted chocolate. Let set on wax paper to set.
Yield about 85 cookies.
Recipe adapted from “Prized Recipes to Cook and Savor” Cookbook, page 144.
This recipe is linked to Six Sister’s Stuff.