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.
|Serving Size:||1 cookie|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||53 %|
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