Comida Kraft
Recipe Box

Black & White Heart Cookies

Black & White Heart Cookies is rated 3.6363636363636362 out of 5 by 33.
Prep Time
20
min.
Total Time
1
hr.
45
min.
Servings

4 doz. or 24 servings, 2 cookies each

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

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 doz. or 24 servings, 2 cookies each

Nutritional Information

Serving Size 4 doz. or 24 servings, 2 cookies each
AMOUNT PER SERVING
Calories 130
Total fat 7g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 75mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from The dough was very sticky, even with excess flour on the tabletop and rolling pin. 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. >>>
Date published: 2005-03-06
Rated 4 out of 5 by from In place of dipping cookies in melted chocolate, I mixed a few drops of red food coloring into... In place of dipping cookies in melted chocolate, I mixed a few drops of red food coloring into melted white chocolate for Valentine's day. For other holidays, I used the food coloring for that day...like green for Christmas, yellow for Easter and so on. I cut the dough into the various shapes needed for those holidays. The cookies are very good and never last long around my husband and grandchildren.
Date published: 2007-01-17
Rated 4 out of 5 by from My son and I thought this would be a nice treat for his classroom school party. My son and I thought this would be a nice treat for his classroom school party. I read a comment about how the dough was to sticky to roll out, so I added about 1/2 cup more flour and refridgerated the dough overnight. I also used more flour than usual to roll it out. They turned out wonderful. I also make small hearts and laid them on top of a larger heart then dipped them. Very pretty.
Date published: 2005-02-13
Rated 2 out of 5 by from I followed the recipe and the dough was so sticky that they could not be cut into hears...So being... I followed the recipe and the dough was so sticky that they could not be cut into hears...So being the improvisation queen that I am i rolled them into ball circles and they did taste good, but were not pretty like the picture. I like the idea for the recipe just not the dough. Maybe more flour next time..hmm? Bye now
Date published: 2005-02-11
Rated 4 out of 5 by from I made these cookies with my cousins, and they were fun to make. 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.
Date published: 2005-03-02
Rated 1 out of 5 by from Needed more flour than what the recipe called for. Needed more flour than what the recipe called for. The recipe states to cool on wire rack after dipping in chocolate. DO NOT REST COOKIES ON WIRE RACK AFTER DIPPING IN CHOCOLATE IT WILL STICK AND REMOVE CHOCOLATE FROM THE BACK. INSTEAD COOL ON WAX PAPER.
Date published: 2003-02-14
Rated 3 out of 5 by from I let the batter sit for 4 hours and it need extra flour to stiffin up the dough to do the heart cut... 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.
Date published: 2006-02-08
Rated 2 out of 5 by from I tried the recipe using splenda because I am prediabetic it didn't come out as good as it might... I tried the recipe using splenda because I am prediabetic it didn't come out as good as it might have if sugar was used but i will try it again. Since diabetics do ever so often feel for something sweet with little or no sugar and low carbs.
Date published: 2005-02-10
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