Although the share of affection can be done at any time, the habit of exchanging gifts into a unique activity on Valentine’s Day.

For those of you who are confused in choosing gifts for loved ones, Tod’s prepared a wonderful Valentine’s gift collection. To welcome the day of love, different kinds of leather products appear in a palette of pink.

Tod’s is an Italian fashion company from it’s special design and manufacture of shoes and other leather goods.

The series of Valentine’s gift collection is comprised of a variety of options ranging from leather bracelets, purses of various sizes, agenda, to key chains. To further strengthen the atmosphere of Valentine, key chains from Tod’s are equipped with heart-shaped locket.

Of course, the collection uses colors that are identical to the day of love. These colors include red valentine, delicate pink, deep purple and fuchsia. All were handmade and made ​​of crocodile skin, python and calfskin.

For those of you who are interested, this series is a collection of Valentine’s Day you can get around the Tod’s boutique in the world, including in Indonesia.

2 or more insulated cookie sheets:  With 2, you can get one batch ready while the other is baking. Insulated sheets prevent over-browning on the bottom.

Timer: High-sugar content foods, such as cookies,  burn quickly.

Baking parchment (or silicone baking mats): The silicone mats or silicone-impregmated paper are slippery barriers that will prevent your cookies from sticking. Silicone mats can represent a big investment, depending on quality and where you get them. Fortunately, parchment can be used over and over, until your baking is done for the day.

Food Portioner (aka scoop-n-clicker): Ensures uniform cookie size and uniform baking results.

Drying Racks: Permits air circulation so your cookies are crispy on the bottoms.   

Oven Thermometer (optional, sort of): Cookies require specific baking temperature ranges. Baked too slowly, the cookies dry out or raise too much. Baked too quickly, your cookies may burn before they are cooked in the middle.  

For a great gift for the cookie baker in your life, make a gift basket including the essential tools for cookie baking. You can also throw in a set of potholders. If you’re feeling extra generous, include some of your favorite cookie recipes and a container of homemade cookie dough.  

VALENTINE’S DAY and PEANUT BUTTER BLOSSOM COOKIES

It is almost Valentine’s Day and what better valentine than one that is a special sweet treat made by you for the one you love.  You can even give them a sugary kiss at the same time.  Getting home baked treats always makes the receiver of the gift feel very special.  After all, you cared enough and took the time to make the gift yourself.  It’s a nice way to say “I love you.”  Peanut Butter Blossom cookies in a pretty box or tin make a wonderful Valentine’s Day gift for anyone you share this day with; your spouse, your children, your dearest friend, Mom, Dad, Grandma or Grandpa or your sister or brother, all those folks you love and care about.  Here is how to make them…

PEANUT BLOSSOM COOKIES

Preheat oven to 375 degrees

Prepare baking sheet with parchment paper.  No need to grease.

You will need 2 (10 oz) pkgs. chocolate kisses or other candy of choice once your cookies have finished baking.

Combine together in mixing bowl and beat until creamy

1 cup sugar

1 cup light brown sugar

1 cup butter (or margarine but I think real butter is better here)

2 large eggs at room temperature

1 cup creamy peanut butter

1/2 cup whole milk

2 tsp vanilla

Sift together and add mixing in dry ingredients until thoroughly blended.

3 1/2 cup flour

2 tsp baking soda

1 tsp salt

Shape dough into approximate 1 inch balls and roll into additional sugar.  You can use colored sugars for this if you choose.

Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Immediately press a chocolate candy kiss, miniature chocolate peanut butter cups or chocolate candy heart into each cookie.  Allow to cool on baking sheet for about five minutes and then remove to cooling rack to finish cooling. 

To use as a gift simply place in a fancy container, one you may wish to even decorate yourself, add a pretty ribbon and there you have it.  “Happy Valentine’s Day.  I love you.”  You probably couldn’t say it in a sweeter way.

This recipe makes 6 to 7 dozen cookies.  It is a great recipe to use to make valentine treats for your children’s classroom party or to give to your child’s classmates and other friends wrapped in cello-wrap with a homemade heart valentine attached from your child.  Now tell me, what kid doesn’t love cookies and a cookie valentine can sure score points in a hurry.  Teachers like cookies too, just a hint here. 

1 cup sugar (220 g)
1/3 cup (75 g) butter, softened
1 large egg
½ cup (55 g) all-purpose flour (- perhaps a little more)
½ cup (50 g) unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
6 oz (170 g) semisweet chocolate chips

Method

1. Preheat oven to 375 deg F (190 deg C).
2. Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
3. Add vanilla, baking soda, flour and cocoa and mix well.
4. Add chocolate chips.
5. Place the dough in the refrigerator for at least 30 minutes.
6. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
7. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
8. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

½ cup (110 g) light brown sugar
½ cup plus 1 tablespoon (120 g) sugar
1 large egg
1+¾ cups (220 g) flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1+¼ sticks (140 g) butter
1 teaspoon vanilla extract
6 oz (170 g)semisweet chocolate chips
Sea salt

Method

1. Cream butter with sugar until light and fluffy using an electric mixer.
2. Add the egg and vanilla and mix well.
3. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well.
4. Add chocolate chips.
5. Place the cookie dough in the refrigerator until next day.
6. Preheat oven to 350 deg F (180 deg C).
7. Line a baking sheet with parchment paper or a nonstick baking mat.
8. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet.
9. Sprinkle lightly with sea salt.
10. Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK.
11. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).

14 graham crackers, crushed

1/2 cup nuts

1 can sweetened condensed milk

1 teaspoon vanilla

Place chocolate chips in top of double boiler. Stir until melted. Add remaining ingredients. Bake in well greased 8 inch square pan at 300 degrees for 30 minutes.

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THE INFAMUS $250 COOKIES RECIPES

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Ingredients

3/4 cup plus 2 Tbs. granulated sugar
4 oz. (1/2 cup) soft or room temperature butter 
1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

Directions:

Preheat your oven to  350° F.  Lightly spray a cookie sheet or line the cookie sheet with parchment paper.

Combine flour, baking powder and baking soda in a small bowl.  Set aside while you cream the wet ingredients together.

Cream the sugar, butter, and shortening on medium speed until it is light and fluffy.  Scrape down the sides and bottom of the bowl.

 Beat in one egg.

Add corn syrup and vanilla.  Beat the mixture on medium speed for 1 minute.

Set the mixer speed to slow or stir and add the dry ingredients.  Mix to combine. 

Scoop up some dough and roll it between your hands.  I make my dough balls about the size of a walnut, but you can make them into 1-oz balls. The dough ball should be about the size of a walnut.   Roll the balls in granulated sugar. 

Place the cookies on cookie sheets, spacing them 2 inches apart. 

 Bake one sheet at a time until the edges are golden and the tops are cracked. The baking time varies.  For small cookies, bake 6 to 8 minutes.  If you make the larger ones, bake 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Variations:

I often use all butter instead of the shortening. 

Roll the dough balls in course sanding sugar for rolling instead of granulated sugar.

Add a 1.2 t. salt if you use unsalted butter

Chocolate Chip Cookies: Make sure to Preheat oven to 375, Line two baking sheets with wax paper.
In a large bowl beat the butter until smooth and creamy. Add white and brown sugar, and beat the mixture until fluffy which takes about 2 minutes. Mix in eggs, one by one. Make sure you beat the mixture well after each new item. Add in vanilla and beat until thoroughly mixed.

In a separate bowl, mix flour, salt, and baking soda. Add these dry ingredients to the wet mixture and beat until completely mixed and even, adding the chocolate chips about half way through mixing. If you find the dough too soft, cover and put in the fridge until firm (from 30 minutes to two hours). 

Make sure hands are clean, and take a bit of dough into your hands. (take more or less dough depending on how big you want the cookies to be). Take the dough and roll it into a ball and plop it onto the prepared baking sheets. Repeat until the sheets are full. Bake for about 7 – 15 minutes, or until they are golden brown around the edges. Let cool completely before eating.