So are ya’ll thinking about Valentine’s Day yet? I was way ahead of the game this year, that is for me anyway! May I present my Valentine’s Day treats – Mimosa Butter Sweetheart Cookies! What we got here is a crisp and light butter cookie which has been jazzed up with the addition of some champagne, orange juice and the perfect dollop of decadent chocolate raspberry jam. These little devils are addictive! And if you make them, it forces you to open a bottle of champagne and once it is open…you absolutely have to finish it. Hurray! Mimosas all around!
The Husband, who conveniently also happens to be my Valentine, generally doesn’t like any chocolatey super sweet sugar bombs that seem to be all the rage for this holiday. Which is totally unlike me. That is exactly what I would want. Truth be told…in a the shape of a cupcake if all were going my way. Just saying…He, on the other hand, prefers fruit forward desserts such as this lovely Cashew Crusted Blackberry & Lime Tart:
Or these Luscious Lemon Squares,
And then there was that Poached Pear Tart with Lemony Cream.
One year, I was even clever enough to combine what he loves, a good Gin & Tonic, and what I love, cupcakes by making Pink Grapefruit Gin & Tonic Cupcakes:
This year’s offering, Mimosa Butter Sweetheart Cookies, was pretty sly on my part as well. I really like cookies and was able to not only add some of his favorite jam into the mix with these, but was also able to get some champagne on deck.
The Husband and I do love our champagne! Though truth be told, when we first started dating, he told me he didn’t like champagne. I tell you, it stopped me in my tracks! I was pondering whether or not it was a deal breaker. Turns out, he had only ever had cheap champagne. When he got a taste of the good stuff, he realized his mistake. Whew! What a relief!
So Happy Valentine’s Day everyone! Crack open a bottle of champagne (the good stuff) and whip up a batch of these delightful little Valentine’s Day nibbles. Rich and buttery, crisp and citrus-y with just the right amount of chocolate raspberry zing, they go great with a cup of tea or a glass of the bubbly! You won’t be sorry!
Mimosa Butter Sweetheart Cookies
- 1 cup unsalted butter, softened
- 1-1/4 cups confectioners’ sugar
- 2 teaspoons grated orange zest
- 1 teaspoon salt
- 1/4 cup orange juice
- 1/4 cup champagne
- 2-1/2 cups all-purpose flour
- 3 – 4 Tablespoons of Jam ( I used homemade Chocolate Raspberry Jam)
Preheat oven to 350°. In a large bowl, cream butter, confectioner’s sugar, orange zest and salt until light and fluffy, 5-7 minutes.
Mix juice and champagne together.
Add flour to creamed mixture alternately with juice mixture, beating until just combined after each addition.
Transfer cookie dough to a pastry bag fitted with a star tip. Pipe 2-in. circles, 2 in. apart onto parchment-lined baking sheet.
Using the rounded end of a spoon or spatula, make small indentations in the center of each cookie.
Fill with about 1/8 teaspoon of your favorite jam.
Bake until edges are just starting to brown, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.
Links for helpful Kitchen Tools & Ingredients for Mimosa Butter Sweetheart Cookies: