Chocolate Sweet Hearts Recipes

Steps:

• In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
• Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
• Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
• Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.

Steps:

• In a small mixing bowl, cream butter and sugar.
• Beat in vanilla.
• Combine the flour and cocoa; gradually add to creamed mixture.
• On a lightly floured surface roll the dough to 1/4-inch thickness.
• Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes.
• Remove to wire racks to cool.
• In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
• In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
• Drizzle over the cookies.
• Place on wire rack to dry.

Steps:

• Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 325°F.
• Grease a baking sheet, line it with waxed paper and grease again.
• Cream butter.
• Gradually add honey, eggs and chocolate.
• Beat at medium speed until light and fluffy.
• In a separate bowl, combine the flours and baking powder.
• Add 2/3 of the flour mixture into the creamed mixture.
• Knead the rest fo the flour into the dough.
• Chill for 30 minutes (makes dough easier to roll our).
• Roll out dough on a flour surface to a 1/4 " or 6 mm thickness.
• Cut out heart shapes in 2 sizes.
• Place on prepared baking sheet.
• Bake on middle rack for 10 minutes.
• Glaze:.
• Soften chocofix as directed on package.
• or.
• Combine chocolate and butter in a double boiler.
• Stir constantly until melted and smooth.
• Decorate cookies by placing small cookies onto the large cookies.
• Press together with the chocolate glaze.