Chocolate Heart Cookies

Ready for a change from the traditional white sugar cookies for Valentine’s Day?

How about a chocolate heart cookie?

These are a really yummy cookie, but a few cautions are needed. They are very soft and break easily, so handle with care.

The original recipe called for dipping the cookies in white chocolate and drizzling with dark chocolate, but we had a lot of trouble dipping!

Actually we had a lot of trouble melting the white chocolate, then it wouldn’t stick to the cookies.

We finally scrapped the white chocolate off and mixed it all into a basic frosting recipe, tinted it pink, and frosted the cookies.

Yummy! It was both colorful and tasty!

Chocolate Heart Cookies
(from Taste of Home Feb/Mar 2005)

Cream together:

• 1 cup butter
• 1/2 cup sugar

Beat in:

• 1 teaspoon of vanilla

In a separate bowl combine:

• 2 cups flour
• 1/4 cup baking cocoa.

Gradually add the dry ingredients to the creamed mixture. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Cut out cookies with a 3 inch cookie cutter. Place 2 inches apart on an ungreased cookie sheet. Bake 375 degrees for 8-10 minutes or until firm.  Cool on wire racks.

At this point you can frost them or you can melt 1 cup of white chocolate chips with 1 tablespoon of shortening. Dip both sides of the cookie into the melted chocolate.

Melt 1/2 cup of chocolate chips with 1 tablespoon shortening and drizzle over the cookie.

Either way, the cookies are a great way to make your Valentine’s feel special!