Difference between revisions of "Desserts/chocolate sweethearts"
(Created page with "Makes: 32 cookies Active Time: 20 minutes Total Time: 2 hours 30 minutes From: Fresh, January/February 2014 =Ingredients= 1 1/2 cups all-purpose flour 1/2 cup unsweetened co...") |
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Latest revision as of 17:38, 19 January 2014
Makes: 32 cookies
Active Time: 20 minutes
Total Time: 2 hours 30 minutes
From: Fresh, January/February 2014
Contents
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. cinnamon
3/8 tsp. salt
3/4 cup (1 1/2) sticks unsalted butter, cubed
1 cup confectioners sugar
1/2 tsp. vanilla extract
1/2 cup semisweet or bittersweet chocolate chips
Directions
Step 1
Preheat oven to 300. Line 2 baking sheets with parchment paper.
Step 2
in a medium bowl, whisk together the flour, cocoa, cinnamon, and salt.
Step 3
In a medium bowl, use an electric mixer on low to cream butter until softened. With a spoon or spatula begin to stir in confectioners' sugar, then cream on low until light and fluffy about 3 minutes. Add vanilla and dry ingredients on low until well blended; dough will be dry. Form dough into a ball. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
Step 4
Roll out dough to 1/4-inch thickness. Cut into heart shapes using a 2- to 3-inch cookie cutter. Ball together excess dough and roll out again until all excess dough is used. Place cookies 1/2 inch apart on prepared baking sheets.
Step 5
Bake until surface of cookies appears dry, 10-12 minutes. Place baking sheets on wire racks, and allow cookies to cool completely.
Step 6
When cookies are cook, melt chocolate over a double boiler or in the microwave or until smooth, stirring until smooth. Transfer chocolate to a zip-closed plastic bag and snip one corner. Drizzle chocolate on each cookie in a zigzag pattern. Let set about 1 hour. Store cookies in a flat container with waxed paper between each layer, or freeze.