Black and White Hearts
 
Prep time
Cook time
Total time
 
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.
Recipe type: Dessert | Rolled and Cutout Cookies | Chocolate
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)
Instructions
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 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.)
  5. 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.
Topping:
  1. 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.
  2. Dip half of each heart into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
Adapted from: The Cookie Bible, Publications International, LTD, Illinois, 2004
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

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Recipe by at https://thebakingpan.com/recipes/cookie/black-and-white-hearts/