It’s no surprise, chocolate cookies are usually the first to disappear from the cookie tray at any party. From a dense chocolate cookie to a creamy chocolate filling or a delicate chocolate drizzle — adding chocolate nearly always guarantees a richly satisfying and delicious cookie, worthy of every bite.

However, chocolate on its own can’t deliver that unforgettable cookie without quality ingredients such as complimentary spices, pure vanilla extract and real butter. Never use spreads or margarine to replace butter in a recipe; spreads contain more water than butter and will not deliver the same results.

These recipes from America’s Dairy Farmers offer all types of chocolate, from bittersweet to semisweet to white chocolate. Look for a good-quality chocolate with a higher percentage of cocoa — it will deliver the best flavor and melt better.

Bittersweet chocolate stars in the Double Chocolate Cherry Thumbprints, complemented by a subtle cinnamon flavor. The Peppermint Twists combine chocolate and crushed candy canes in a classic butter cookie, with a generous chocolate coating. Eggnog adds a rich flavor to the white chocolate fudge, while cherries and almonds round out the semisweet chocolate version.

Visit www.ButterIsBest.com for more baking tips and holiday cookie and candy recipes made with real butter.

Double Chocolate Cherry Thumbprints
Makes 6 dozen cookies

Ingredients:
1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1/4 tsp. almond extract
4 oz. bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 tsp. cinnamon
10 oz. maraschino cherries, cut in half
3 oz. white chocolate

Directions:
In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well.

Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 min.

Preheat oven to 350 F. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression. Bake for 15 to 17 min. Cool completely.

Place white chocolate into a microwave-safe bowl and microwave for 30 sec.; stir and continue to microwave in 10-sec. increments until chocolate is smooth. Drizzle white chocolate across each cookie. Chill 5 min. to set white chocolate.

Store in an airtight container at room temperature for up to one week.

Peppermint Twists (Pictured at the Top)
Makes 5 dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. peppermint extract
Red or green food coloring
1/2 cup mini candy canes, crushed (about 20), divided
4 cups all-purpose flour, divided
2 tsp. baking powder, divided
2 oz. bittersweet chocolate, melted and cooled (see directions)
1 egg white, beaten
2 oz. bittersweet chocolate (optional)

Directions:
In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.

Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp. baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 min.

Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp. baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 min.

Remove dough rectangles from refrigerator and roll each into larger (9×16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 min. Preheat oven to 350 F. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min. Cool completely.

Break up chocolate and melt in a shallow, microwave-safe bowl for 30 sec. Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.

Store at room temperature in an airtight container for up to one week.

Chocolate Cherry Fudge
Makes 3 dozen

Ingredients
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 oz. semisweet chocolate, coarsely chopped
1 jar (7 oz.) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 tsp. almond extract

Directions
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage) on a candy thermometer.

Remove from heat; add chocolate and marshmallow creme; stir until smooth. Add, almonds, cherries, and extract; mix until well blended. Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.

Eggnog Fudge
Makes 3 dozen

Ingredients
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract

Directions
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F (soft ball stage) on a candy thermometer.

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.

Courtesy of ARAcontent

They say the easiest and quickest path to reach the heart is through the stomach. This is an old proverb, while having a wise significance. Valentine’s Day is a great time to show care to the little members of the family, and quite obviously, Valentine’s Day treats for kids have no better alternative. You have all the opportunities to pack their breakfast, lunch and dinner with vibrant colors and flavorful Valentine’s Day treats.

Heart Shaped Pancakes

You can offer Valentine’s Day treats to your kids in the form of a heart-shaped pancake as their breakfast. It will certainly give them a nice start to the day! When they wake up in the morning, it will definitely make them surprised. You can add a few drops of red food coloring into the batter of the pancake. You can first make a bigger size pancake within the skillet. Use the mold of a little heart to cut the large pancake into smaller heart shaped pieces. Garnish with strawberries and whipped cream.

The ‘Love-Packed’ Lunch

This is one of the most excellent Valentine’s Day treats for kids that you can make to make your child feel special. Pack a sandwich filled with strawberry jam and cream cheese or even peanut butter. Don’t forget to make the sandwich in a heart shape. In order to make it in a heart shape, you need to take away the crust and then cut the rest of the portion of bread into a heart shape. You can cut it using a knife if you have full faith on your own talent or you may use heart shaped cookie cutters as a good substitute.

Apart from making sandwiches, you may also try making a Valentine roll-up for your children. Needless to say, this is one of the great additions for Valentine’s Day treats. Not only kids, but adults also enjoy it too. In order to make the Valentine roll-up, you need to use a tortilla and then spread red jelly on it. Then add cream cheese over the jelly and roll it. Cut the tortilla into small pieces. Dessert is also essential for Valentine Day treats. So, don’t forget to include it.

Dinner of ‘Affection’

You can prepare a lovely dinner with meatloaf. Mold it to give it the shape of a heart. If you are not satisfied with your own talent of molding, you can take the help of a heart-shaped pan available in kitchen supply stores. After cooking the meatloaf, chill it with crushed potatoes. You may add a few drops of red food coloring into the potatoes to give it a nice and appealing color. If you are looking for some dessert, you should try vanilla ice cream stifled in strawberry sauce. As expected, this would be one of the most excellent Valentine’s Day treats that your kids can enjoy.