Black & White Hearts


Black and White Heart cookies

I have to admit that this time I am sharing a recipe from a book we do not own at the library (but I think we should)!  It is a baking book that I love using for desserts.  I have owned it for quite a few years now and usually enjoy everything I make from it.  Since February is approaching, I thought I would share a cookie recipe that I made last Valentine’s Day, which I thought was delicious.  These cookies come from Old-Fashioned Bake Sale.

Black & White Hearts

You will need:
-3/4 cup sugar
-1 cup butter, softened
-1 package (3 ounces) cream cheese, softened
-1 egg
-1 and 1/2 teaspoons vanilla
-3 cups all-purpose flour
-1 cup semisweet chocolate chips
-2 tablespoons shortening

1.  Combine sugar, butter, cream cheese, egg and vanilla in large bowl.  Beat at medium speed of electric mixer, scraping bowl often, until light and fluffy.  Add flour; beat until well mixed.  Divide dough in half; wrap each half in waxed paper.  Refrigerate 2 hours or until firm.
2.  Preheat oven to 375°F.  Roll out dough to 1/8-inch thickness on lightly floured surface.  Cut out with lightly floured 2-inch heart-shaped cookie cutter.  Place 1 inch apart on ungreased cookie sheets.  Bake 7 to 10 minutes or until edges are very lightly browned.  Remove immediately to wire racks to cool completely.
3.  Melt chocolate chips and shortening in small saucepan over low heat 4 to 6 minutes or until melted.  Dip half of each heart into melted chocolate.  Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm.  Store, covered, in refrigerator.

Makes about 3 and 1/2 dozen

They really are tasty with coffee or hot chocolate after a nice romantic dinner.  You can also share the love with friends and family by wrapping up a few cookies in red cellophane paper and giving them as tokens of affection on Valentine’s Day, instead of flowers or cards.  Homemade always go farther!  What better gift of appreciation than one made from the labour of love?

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