Conversation Heart Cookie Pops (with a Red Raspberry Glaze!)
This post was sponsored by the National Processed Raspberry Council.
The day of LOVEEEEE is coming!
As my little raspberry keeps growing, here I am sharing another tasty raspberry recipe for Valentine’s Day! I can’t talk about Valentine’s Day without thinking about this Kina Grannis song. Such a fun one.
Andrew and I usually don’t get that into Valentine’s Day, but I did make him one of these conversation hearts that said, “baby daddy” lol.
I’m not big on flowers or typical conversation hearts. And because of that, I bring you these new & improved conversation heart: The chocolate chip cookie conversation heart!
For these delicious snacks you take your favorite chocolate chip cookie dough and bake it into a rectangle. Then you punch out heart shaped cookies from it and dunk ’em in a glaze dyed from frozen raspberries. Red raspberries add the perfect red color to this dish for Valentine’s Day. Right now isn’t peak raspberry growing season, but fortunately red raspberries have been flash frozen to protect their full flavor and are waiting for you in the frozen foods section at your grocery store.
To finish off your conversation hearts, adorn your hearts with phrases like, “be mine”, “#love”, “xoxo”, or whatever other phrase you’re feeling.
Whether baking raspberries straight into a dish, like this raspberry cornbread, or using raspberries to dye something red, like these mini tarts, there’s a bunch of delicious raspberry-ness to make this Valentine’s day.
Conversation Heart Cookies with Raspberry Glaze
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
batch of favorite chocolate chip cookie dough (I just googled and used this recipe)
1 1/2 cup powdered sugar
1 1/2 cups frozen raspberries
supplies: black icing pen, small wooden skewers
Place frozen raspberries in a fine mesh colander with a bowl underneath and allow the raspberries to thaw while you prep your cookies. Make cookie dough and press it into a 11"x14" rectangular dish. Your dough should be in a layer about an inch thick. Bake for 25-30 minutes. If edges start to get too brown, fold foil strips and place over the edges. Allow to cool.
Use a 1" heart shaped cookie cutter to cut out your cookies.
By now your frozen raspberries should be thawed. Use a fork to strain the red juice from the raspberries. Make your glaze by stirring together powdered sugar and 3-4 tbsp raspberry juice. If needed, thin glaze with milk (1 tablespoon at a time) until the glaze reaches a consistency that cookie hearts could be dunked in. Dunk cookie hearts and place on a cooling rack to allow glaze to harden. Use black icing pen to add conversation heart sayings. To make into cookie pops, just add a wooden skewer to each.