Heart peanut butter Hershey kiss cookies

Valentine's peanut butter kiss cookies 

110g unsalted butter 

125g smooth peanut butter

110g granulated sugar 

1 medium egg 

2 tbsp whole milk

1/2 tsp vanilla extract 

175g plain flour 

1/2 tsp salt 

18 Hershey's almond kisses 

Preheat the oven to 180C 

1. Cream the butter & peanut butter together

2. Add sugar, egg, milk, vanilla extract, and salt. Beat until fully blended. 

3. Stir in flour. Mould mixture into a ball, cling film and refrigerate for an hour. 

4. Form one inch balls and place on a greased baking tray. If you're feeling festive use a heart shaped cookie cutter to shape dough before placing on baking sheet. 

5. Using your pointer finger make an indent in the middle of each cookie. 

6. Bake for 10 minutes or until golden brown. 

7. Once cookies are out of the oven immediately put kisses in the centre of each cookie and leave to cool on a cooling rack. 

Valentine's Chocolate Truffles

Makes 34

300ml double cream 

100g dark chocolate 

2 tbsp butter 

100g chopped almonds 

Powdered cocoa (I use bourneville) for coating truffles 

1. In a pan heat double cream over medium heat until just starting to boil. 

2. Break up chocolate & add chunks to cream, stirring constantly until the chocolate is fully melted. 

3. Add butter and mix until smooth, then add the almonds. 

4. Put mixture in fridge to cool for 2 hours. 

5. Teaspoon out mixture and roll into little balls. Place eat ball on a plate sprinkled with cocoa. 

6. Once all balls are made sprinkle cocoa over the top & roll until fully coated. 

7. Place in petit four cases & serve with coffee. 

Note: this recipe also works well with raisins!