A ginger cookie gently afire with spice, and a mouthwatering almond cookie decorated with a chocolate kiss: Both could be baked up in short order to charm a sweetheart.

The ginger cookie recipe comes from Gale Gand, renowned pastry chef of Chicago’s Tru restaurant, who fondly sees the cookies as a romantic treat.

“I love these cookies because of their chewy texture and bold and spicy taste. They’re a surefire way to add romance to any Valentine’s Day,” she says. Besides ginger, the cookies have a nip of white pepper.

“I chose to use ginger because it’s long been known as a great aphrodisiac, perfect for any romantic meal,” Gand adds.

Chewy Ginger Drops

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1 cup (2 sticks) unsalted butter

1/2 cup sugar

1/2 cup light brown sugar

1/3 cup molasses

1 egg

2 1/4 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon cardamom

Chewy Ginger Drops, made with a recipe from renowned pastry chef Gale Gand, have a chewy texture and bold and spicy taste.

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup chopped, candied orange peel

1/2 cup sugar, for rolling

Preheat oven to 350 degrees.

In a mixer with a paddle attachment, cream the butter.

Add the two sugars and cream the mixture. Add the molasses and egg and beat well.

In a separate bowl, combine the flour, baking soda, ginger, cardamom, cloves, salt and white pepper. Add to the creamed butter mixture, mixing just until the dry ingredients are incorporated. Mix in the candied orange peel.

Cover dough and chill 1 hour to make it easier to handle. Roll into 1-inch balls and roll in remaining sugar. Place on a parchment-lined sheet pan two inches apart.

Bake for 9 to 11 minutes or until cookies are just set. Let cool slightly on the sheet pan, then remove to a wire rack to cool completely. Makes 36 cookies.

Almond Cookies With Kisses

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10-ounce package chocolate kisses

2 cups all-purpose flour

Almond Cookies With Kisses have almond paste as their rich base, but it's the chocolate kisses that give a sweet finishing touch.

1 1/2 teaspoons baking powder

1/4 teaspoon salt

7-ounce package almond paste

1 1/2 sticks (12 tablespoons) butter, room temperature

1 cup sugar

2 large egg whites, room temperature

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap chocolate kisses.

Sift flour, baking powder and salt into a small bowl. Set aside.

Grate almond paste on large hole side of grater. Combine almond paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy. Add egg whites and vanilla. Beat until well mixed. Mix in flour mixture on low speed until just incorporated.

With a tablespoon or small ice-cream scoop, scoop enough dough to form a 1-inch ball. Roll each scoop of dough between palms to make a ball. Roll balls in remaining 1/2 cup of sugar. Place balls on prepared baking sheets, leaving 2 inches between for spreading. Bake for 15 minutes or until bottoms are light golden. Gently press a chocolate kiss in center of each warm cookie. Remove cookies to wire rack to cool. Makes 36 cookies.

Recipe from Andre Prost, Odense Almond Paste.