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Black And White Hearts

Contributed by: NAPSA

Have A Heart - One That's Dipped In Chocolate (NAPSA) - It's been said that the way to a man's heart is through his stomach, but women may also be swayed by delectable morsels.

This Valentine's Day, you can impress your sweetheart with these sweet hearts, a recipe from Grandma's Kitchen: Treasured Family Recipes. The Black & White Hearts are part of the Keepsake Cookies collection.

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 1 package (3 oz.) cream cheese, softened
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 cup semisweet chocolate chips
  • 2 Tbsp. vegetable shortening

Directions:

Combine butter, sugar, cream cheese, egg and vanilla in a large bowl. Beat with an electric mixer set at medium speed, scraping bowl often, until light and fluffy. Add flour; beat until well mixed. Divide dough in half; wrap each half in waxed paper. Refrigerate until firm, about 2 hours.

Preheat oven to 375F. Roll dough, 1 half at a time, to 11/4-inch thickness on lightly floured surface. Cut with lightly floured, heart-shaped cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake until edges are very lightly browned, about 7 to 10 minutes. Remove immediately to wire racks and let cool completely.

Melt chocolate chips and shortening in a small saucepan over low heat until melted, about 4 to 6 minutes. Dip half of each heart into melted chocolate. Refrigerate on baking sheets or trays lined with waxed paper until chocolate is firm. Store, covered, in refrigerator.

Tip:

When baking traditional heart cookies, set a few aside to decorate with colored icings and sugars. Tint a thin confectioners' sugar icing a pretty pink and spread over the tops of the cookies. Sprinkle with pink sugar. Other hearts may be adorned with tubes of decorator icing.

Prep Time: 25 minutes - Chilling Time: 2 hours - Baking Time: 7 to 10 minutes

Serving Size: Makes 3 1/2 dozen cookies


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