Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Desserts : Cookies : Black And White Hearts

Makes 3 1/2 dozen cookies
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
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.


  • 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


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.


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


 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy

Free Craft & Gift Banner Advertising by Craft Site Medic