The Herald, Sharon, Pa.

Published Sunday, Feb. 13, 2000

BROOKFIELD

She gives away her hearts
* * *
Sweetheart cookies along tradition
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By Lisa Mehler
Herald Staff Writer

Sweetheart cookies have been a Valentine’s Day tradition for a Brookfield woman and her family for 26 years.

The cookie recipe Marlyne Callahan uses first appeared in The Herald on Feb. 7, 1974, and it was reprinted again on Feb. 10, 1983, said.

“They were asking for Valentine’s Day recipes, so I sent it in (in 1983),” said the 215 Wyngate Drive resident. “They printed the recipes with our phone numbers, so if you wanted to try them you could call.I don’t have the original clipping, so I don’t know where it came from.” Ms. Callahan said she usually bakes about 12 dozen of the heart-shaped cookies, if she finds time.

“Some years, I’m lucky to get them all done,” said the mother of three grown children. Ms. Callahan has three young grandchildren — Alex is 8, Katlyn is 5 and Michael II is 4 — whom she said would love to help bake the cookies.

“Alex and Katelyn’s mom is my daughter, Debbie Evans, in Brookfield. Michael’s dad is my son Michael, and they live in Dayton. I also have a daughter, Lisa, in Brookfield.” Her baking list this year includes a step-granddaughter at the University of Dayton in Ohio, and others.

“Her dad is my son, Michael. He’s county prosecutor in Dayton.” “I have neighbors I give them to,” said Ms. Callahan, 62. “There’s also a little lady that I help once a month in Austintown. She’s 82, and I’m going to take her a box.”

Ms. Callahan, who quit her job as supervisor of a Sharon-based cleaning service after the first of the year, used to take cookies to her co-workers. She now is seeking part-time employment that would allow her to work with people.

She said she has made minor alterations to the original recipe. “The only thing that I have changed from the original recipe is adding cream cheese to the icing,” she said.

“And, instead of using red food coloring for the icing, I use a little bit of cherry juice. It gives it an interesting flavor.”

While she enjoys indulging in her sweet creations, she tries to be altruistic in her eating. “I try to refrain from having too many, so I can save them for other people,” she said. “Everybody likes them real well,” she said. “I know my family likes them and they get excited when I’m going to make them.”

Those who would like to try baking the cookies on their own should not feel the need to confine the recipe to Valentine’s Day, said Ms. Callahan.

“One year I made them in the shape of Shamrocks with green icing. You can probably make them into any shape you want.”

Following is the recipe for Marlyne Callahan’s traditional Sweetheart Cookies.

Cookies

1 cup butter or margarine, softened

2 packages (3 ounces each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 cups sifted all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup quick or old-fashioned oats, uncooked

1/2 cup chopped walnuts

Frosting

2 cups sifted confectioners’ sugar

2 tablespoons butter, softened

4 teaspoons milk

1/2 teaspoon vanilla extract

2 or 3 drops red food coloring.

1. For cookies, beat together butter and cream cheese until creamy. Add sugar and vanilla, beat again.

2. Sift together flour, baking powder and salt. Add to creamed mixture.

3. Stir in oats and walnuts. Mix well.

4. Chill several hours or overnight. Divide into 1-inch balls.

5 To shape into hearts, press to flatten slightly, pinch bottom ends together to form point. With index finger, press dough from top edge toward point to make indentation in top of heart.

6. Place on ungreased cookie sheets. Bake in 350-degree oven for 12 to 15 minutes. Cool.

7. For frosting, combine sugar, butter, milk and vanilla. Beat until smooth. Add food coloring and blend well. Frost cooled cookies. Yields four dozen.

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