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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint. -TerryAnn Moore Vineland, New Jersey Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 cup vanilla or white chips |
2 tablespoons shortening, divided |
1/2 cup semisweet chocolate chips |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
3. Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
4. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
5. Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
6. In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry. Yield: about 2 dozen.
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