The What’s Baking theme for February was bake something with Valentines colors. Sadly we spent most of Valentines week sick, so these were made much after the fact, but still just as delicious. Maddy got a little valentines care package from Nana Steph, so we used those to make these. There was a set of 6 or so heart cookie cutters as well as the little ball sprinkles. I made cookies in 3 different sizes. The dipped half in chocolate and then added sprinkles. Half of them I did in white chocolate, these are very tasty. Little buttery cookies with a nice chocolate bite on the one side.
Black & White Heart Cookies (From: Kraft)
- 1-1/2 cups flour
- 1 tsp. Baking Powder
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1-1/2 tsp. vanilla
- 1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted
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.
