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Chocolate-Frosted Heart Cookies

These are a real treat. I'm sure you'll love them! For a faster set, place cookies in the fridge after frosting. They'll be ready to eat in moments! —Jackie Messina, Chardon, Ohio

36 ServingsPrep: 45 min. + chilling Bake: 15 min./batch + cooling

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 egg
4 teaspoons grated orange peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/4 cup semisweet chocolate chips
2 ounces white baking chocolate, chopped
Chocolate, red and pink sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg, orange peel and vanilla. Combine flour and salt;
gradually add to creamed mixture and mix well.
Divide dough in half. Shape into a ball, then flatten into a disk.
Wrap each in plastic wrap and refrigerate for 1 hour or until firm.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart
on ungreased baking sheets. Bake at 325° for 13-15 minutes or
until edges are golden brown. Remove to wire racks to cool
completely.
In a microwave, melt chocolate chips; stir until smooth. Repeat with

2 of 2

Chocolate-Frosted Heart Cookies (continued)

Directions (continued)

white chocolate. Frost half of the cookies with semisweet chocolate
and the remaining half with white chocolate. Immediately decorate as
desired with sprinkles. Let stand until set. Store in an airtight
container. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 86 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 80 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.