Print Options

Back to Chocolate Heart Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chocolate Heart Cookies

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 Vineland, New Jersey

24 ServingsPrep: 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 bowl, cream butter and sugar until light and fluffy. Beat
in vanilla. Combine the flour and cocoa; gradually add to creamed
mixture and mix well.
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, melt vanilla chips and 1 tablespoon shortening at 70%
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.
Dip both sides of cookies into melted mixture; allow excess to drip
off. Place on waxed paper; let stand until set.
In a microwave, melt the chocolate chips and remaining shortening;

2 of 2

Chocolate Heart Cookies (continued)

Directions (continued)

stir until smooth. Drizzle over the cookies. Place on wire racks to
dry. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 188 calories, 12 g fat (7 g saturated fat), 22 mg cholesterol, 84 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.