HEART COOKIES
These
heart cookies are the ultimate treat for Valentine's Day! Heart shaped sugar
cookies are dipped in dark chocolate and coated in festive sprinkles for a fun
snack that's perfect for classroom parties or that special someone in your
life.
Course Dessert
Cuisine American
Keyword heart
cookies, heart sugar cookies, Valentine's Cookies
Prep Time 1 hour
Cook Time 15 minutes
Total
Time 1 hour 15 minutes
Calories 215 kcal
Author Dinner
at the Zoo
Ingredients
·
1 cup unsalted
butter softened
·
1 cup sugar
·
2 eggs
·
1
1/2 teaspoons vanilla extract
·
3 cups all
purpose flour
·
8 ounces semisweet
chocolate chips or dark chocolate candy melts
·
1 tablespoon shortening only
use if using chocolate chips, do not add shortening to candy melts
·
1/2 cup Valentine's
Day sprinkles
Instructions
1. In the bowl of a mixer, beat the butter and
sugar until smooth, about 2 minutes.
2. Add the eggs one at a time, beating well
after each addition.
3. Add the vanilla and salt, then slowly mix in
the flour until thoroughly combined.
4. Remove the dough from the bowl. Place the
dough on a large piece of plastic wrap and shape it into a disc. Wrap the
plastic wrap around the dough and chill for at least 1 hour, or up to 1 day
before you plan to bake your cookies.
5. Preheat the oven to 350 degrees. Line a
sheet pan with parchment paper or a nonstick baking mat.
6. Divide the dough in half. Re-wrap one half
of the dough and place it in the fridge. Roll the remaining dough into a 1/2
inch thick rectangle.
7. Using a 4 inch heart shaped cookie cutter,
cut out as many shapes as you can from the dough.
8. Re-roll the dough and repeat the process
until you've filled your first baking sheet. Cookies should be spaced 1 1/2
inches apart on the sheet.
9. Place the pan of cookies in the fridge and
chill for 20 minutes.
10. Bake for 12-15 minutes or until cookies are
set and the edges are just barely turning brown.
11. Cool the cookies completely.
12. Repeat the same process with the other half
of the dough that you previously put in the refrigerator.
13. Heat the chocolate chips + shortening OR
candy melts (no shortening needed) in the microwave in 30 second increments
until melted. Stir until smooth.
14. Dip half of each cookie into the chocolate,
tapping against the bowl to remove the excess. Place the cookies on a sheet of
parchment paper and quickly add the sprinkles onto the wet chocolate. Let set
completely.
Recipe
Notes
1. Dough can be frozen for up to one month;
thaw in the refrigerator before using.
2. Plain cookies can be frozen for up to one
month, then thawed and dipped in chocolate and sprinkles.
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