Black & White Hearts
YIELD Makes about 3-1/2 dozen cookies
|1||cup (2 sticks) butter, softened|
|1||package (3 ounces) cream cheese, softened|
|3||cups all-purpose flour|
|1||cup semisweet chocolate chips|
- Beat butter, sugar, cream cheese, egg and vanilla in large bowl with electric mixer at medium speed, scraping bowl often, until light and fluffy. Add flour; beat until well blended. Divide dough in half; wrap each half in plastic wrap. Refrigerate 2 hours or until firm.
- Preheat oven to 375°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut dough with lightly floured 2-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks; cool completely.
- Melt chocolate chips and shortening in small saucepan over low heat 4 to 6 minutes or until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is set. Store covered in refrigerator.
This recipe appears in: Valentine's Day
|Serving Size:||1 cookie|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||53 %|