Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate
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- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- 3 ounces cream cheese, room temperature
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 8 ounces semisweet chocolate, chopped into small pieces
- 4 teaspoons shortening (optional)
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add cream cheese, egg and vanilla; beat until thoroughly mixed. Add flour; stir until well mixed.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough with a 3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
- Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
- In top of a double boiler over hot water, Melt the semi-sweet chocolate and shortening; stir with a rubber spatula to combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Dip half of each heart into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.