These tender cream cheese heart cookies are not overly sweet, and are perfect for Valentines Day. Dip half the baked cookie into melted semisweet chocolate for a black & white treat.

Black & White Hearts

Ingredients:

Dough:

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

Topping:

1 cup semisweet chocolate chips

4 teaspoons shortening

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. 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.
   
   
2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
   
   
3. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/8 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:
5. 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.
   
   Topping:
6. 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.

7. Dip half of each heart into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
   
   Makes about 3½ dozen cookies
   
   TheBakingPan.com
   
   Adapted from: The Cookie Bible, Publications International, LTD, Illinois, 2004
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