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:

8 ounces semisweet chocolate, chopped into small pieces

4 teaspoons shortening (optional)

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. See Melting Chocolate – How to Melt Chocolate.

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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