 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 21 |
|
My husband, Brian, is an excellent cook. The first time he made these elegant cookies was the night we go engaged. He took them to the restaurant and had the staff arrange them on a plate along with my ring! Beth Kelley, Indianapolis, Indiana Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/4 teaspoon salt |
3/4 cup ground toasted hazelnuts |
3/4 cup semisweet chocolate chips |
2 tablespoons shortening, divided |
3/4 cup vanilla or white chips |
Directions:
1. In a bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, cocoa and salt; add to creamed mixture. Stir in hazelnuts. Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. Working with one portion of dough at a time, roll to 1/4-in. thickness on a lightly floured surface. Cut with a 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes (cookies will be soft). Cool for 1 minute before removing to wire racks.
3. In a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Repeat with vanilla chips and remaining shortening. Dip right side of half of the cookies in semisweet chocolate; dip the left side of remaining cookies in white chocolate. Overlap two hearts before the chocolate is set. Place on waxed paper until set. Yield: about 3-1/2 dozen.
|
|