Chocolate Heart Cookies
Taste of Home
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For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint.
-TerryAnn Moore
Oaklyn, New Jersey
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 10 min. + cooling
Ingredients:
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 cup vanilla or white chips
- 2 tablespoons shortening, divided
- 1/2 cup semisweet chocolate chips
Directions:
In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
In a microwave-safe bowl, heat vanilla chips and 1 tablespoon shortening until melted, stirring frequently. Dip both sides of cookies into melted mixture.
In another microwave-safe bowl, heat the chocolate chips and remaining shortening until melted, stirring frequently. Drizzle over the cookies. Place on wire racks to dry. Yield: about 2 dozen.