Dip one side of these Black and White Heart Cookies in melted semi-sweet chocolate for an elegant finish. We love these Black and White Heart Cookies!
What You Need
Original recipe yields 24 servings
1-1/2 cups flour
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
2/3 cup sugar
1-1/2 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
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Let's Make It
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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Bake cookies and dip in chocolate as directed. Immediately sprinkle with red, white and/or pink-colored sprinkles. Place on wire racks; let stand until chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 doz. or 24 servings, 2 cookies each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.