Description
Just in time for Valentine’s Day, here’s a great recipe for simple chocolate heart cookies. Recipe makes 40-60 cookies, depending on the size of the cutter used.
Ingredients
- FOR THE FONDANT DECORATIONS:
- ½ pounds Prepared Fondant In The Color(s) Of Your Choice
- FOR THE COOKIES:
- 2-¼ cups All-purpose Flour
- ½ cups Dutch-Processed Cocoa Powder, Sifted
- 1 teaspoon Baking Powder
- ¼ teaspoons Fine Salt
- 1 cup Butter, Room Temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
Preparation
For the fondant decorations:
Knead fondant until soft and workable. Roll between 2 layers of waxed paper to 1/16-inch thickness. Use fondant cutter to cut shape(s) and impress design(s). Set aside until needed.
For the cookies:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle or BeaterBlade attachment, beat the butter and sugar on medium high speed for 30 seconds. Add egg and vanilla; beat to combine. Add flour mixture and beat until incorporated. Remove dough from mixer bowl and wrap well with plastic; chill for 1–3 hours.
Preheat oven to 375ºF. Roll each dough portion to 1/8-inch thickness between 2 layers of wax paper. Cut out desired shapes with plunger cutters, without plunging the design into the cutout (dust cutter in flour if needed). If needed, chill dough before transferring cutouts to sheet pan to prevent distortion.
Place cookies 2-inches apart on silpat lined sheet pan. Bake for 6–8 minutes; remove from oven and top with fondant cutouts. Cool completely before serving. Store in airtight container between with wax paper between layers.
Note: Fondant decorations can be made a day or more in advance if stored on wax or parchment paper in an airtight container.
