Black & White Heart Cookies

photo by:kraft

One side of these buttery heart-shaped cookies is dipped in melted semi-sweet chocolate for an elegant and delicious finishing touch.

time

prep:

20 min

total:

1 hr 45 min

servings

total:

4 doz. or 24 servings, 2 cookies each

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What You Need

1-1/2

cups flour

tsp. CALUMET Baking Powder

1/4

tsp. salt

1/2

cup butter, softened

2/3

cup sugar

egg

1-1/2

tsp. vanilla

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Make It

MIX first 3 ingredients; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add flour mixture; mix well. Refrigerate 1 hour.

ROLL out dough to 1/8-inch thickness on lightly floured surface. Cut into heart shapes with 2-inch cookie cutter, rerolling trimmings. Place, 2 inches apart, on parchment paper-covered baking sheets. Refrigerate 30 min.

HEAT oven to 350°F. Bake cookies 10 min. or until edges are lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

DIP 1 side of each cookie in chocolate. Return to racks; let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

Bake cookies and dip in chocolate as directed. Immediately sprinkle with red, white and/or pink-colored sprinkles. Place on wire racks; let stand until chocolate is firm.

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icjam1

posted:2/12/2006

This was great I make it every chance I can it 's easy and fun. Great arounf the holidays especially valintines day. :) yummy

kimberly4740

posted:2/9/2006

I agree that milk chocolate would taste much better. I had no problems with sticky dough...they are great!

primadiana

posted:2/7/2006

I let the batter sit for 4 hours and it need extra flour to stiffin up the dough to do the heart cut outs. Also instead of dipping the cookies in chocolate I made chocolate frosting and made sandwiches with them. Then dusted them with powdered sugar.

JigglyJello18

posted:2/3/2006

Wonderful for a snack .... i like t o pakage them for the holiday .. makes beautiful gifts...

huskerfan38

posted:5/20/2005

When I made these I tried to be too fancy with the chocolate dipping and it got a little messy-just keep it simple and they will still look (and taste) great.

Lorieh1

posted:3/9/2005

Very easy to make and very taste.

piggliwiggli67

posted:3/9/2005

The dough was very sticky, even with excess flour on the tabletop and rolling pin. After the cookies baked, they tasted fine, but the chocolate was VERY messy and didn't add enough flavor, I think milk chocolate would work better. Not worth cleaning up such a mess for such a bland cookie. <<< Response from Kraft Kitchens Expert, Mary ~ The recipe has been retested and additional flour will be added and available in 2 to 3 weeks. >>>

a cook

posted:3/2/2005

I made these cookies with my cousins, and they were fun to make. Be sure to allow plenty of time for refrigerating, etc; and to use plenty of flour when rolling them out. I added a little bit more sugar to the dough the second time around, because they weren't really sweet. They turned out pretty, and very good.

a cook

posted:2/19/2005

The cookie was so so.Needed a more buttery flavor .Too plain when dipped in the Bakers chocolate.I think using milk chocolate coating or perhaps adding a cherry flavoring to white chocolate would have tasted much better.

a cook

posted:2/15/2005

Made them for Valentine's day for school party and bagged them for friends. Everyone LOVED them and they were very easy and fun to make with my daughter.