Chocolate Heart Cookies
1 Cup Butter, softened
½ Cup Sugar
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
¼ Cup Baking Cocoa
1 Cup Vanilla Chips (White Chocolate Chips or candy coating discs)
½ Cup Milk Chocolate Chips
2 Tablespoons Shortening (I used Butter Flavor Crisco), divided
In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture. On a lightly floured/sugared surface**, roll out dough to ¼” thickness. Cut with medium heart-shaped cookie cutter. Place 2” apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until firm. Remove to wire racks to cool.
In a microwave-safe bowl, heat vanilla chips and 1 tablespoon shortening until melted, stirring frequently. Dip both side edges of each cooled cookie in melted chips, dipping them into the chips about ½”, place on waxed paper-lined trays to firm up. In another microwave-safe bowl, heat the chocolate chips and 1 tablespoon shortening until melted, stirring frequently. Using disposable parchment icing bag, with a very small opening left at the tip, drizzle melted chocolate over cookies. Yield: about 2 dozen.
**Sprinkle about a tablespoon each of flour and granulated sugar on your rolling surface; stir with your fingers to mix slightly – this prevents the cookies from sticking and they don’t wind up with as much of an unslightly “coating” of flour as they would if ONLY flour had been used.
These are beautiful cookies!