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Black & White Heart Cookies

Black & White Heart Cookies recipe
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.
20 min
1 hr 45 min
4 doz. or 24 servings, 2 cookies each
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What You Need

cups  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  butter, softened
cup  sugar
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

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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