Sunday, July 19, 2009

Black and White Hearts

Abigail's pick for the CDA trip.

1/4 cup sugar
1 cup butter, softened
3 oz cream cheese, softened
1 egg
1 1/2 tsp vanilla
3 cups flour
1 cup chocolate chips
2 tbl shortening

Combine sugar, butter, cream cheese, egg and vanilla. Beat at medium speed until light and fluffy. Add flour and beat until well mixed. Divide dough in half and wrap each half in wax paper. Refrigerate at least 2 hours.

Preheat oven to 375. Roll out dough on lightly floured surface and cut into hearts. Place 1" apart on greased cookie sheet. Bake 7 to 10 minutes, or until edges are light brown. Remove to wire racks to cool completely.

Melt chocolate chips and shortening. (Works fine in the microwave. I started with 90 seconds, then stirred and did 30 seconds more a few times until it was super melty.) Dip half of each heart into melted chocolate. Refrigerate on wax paper lined cookie sheets until chocolate is firm.

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