Just in time for Valentine’s Day, here’s a great recipe for simple heart-shaped chocolate cookies. The recipe makes 40 to 60 cookies, depending on the size of the cookie cutter used.
- FOR FONDANT DECORATIONS:
- ½ pound Prepared Fondant In The Color(s) Of Your Choice
- FOR THE COOKIES:
- 2-¼ cups All purpose flour
- ½ cups Dutch cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoons Fine salt
- 1 cup Butter, room temperature
- 1 cup Granulated sugar
- 1 big egg
- 1 teaspoon pure vanilla extract
For the fondant decorations:
Knead the fondant until it is soft and workable. Roll between 2 layers of waxed paper to 1/16 inch thickness. Use a fondant cutter to cut shapes and impress designs. Reserve until you need it.
For the cookies:
In medium bowl, whisk together flour, cocoa powder, baking powder and salt; put aside. In the bowl of a stand mixer fitted with a paddle attachment or BeaterBlade attachment, beat butter and sugar on medium-high speed for 30 seconds. Add egg and vanilla; beat to combine. Add flour mixture and beat until incorporated. Remove dough from mixer bowl and wrap tightly in plastic; refrigerate for 1 to 3 hours.
Preheat the oven to 375ºF. Roll each portion of dough 1/8 inch thick between 2 layers of waxed paper. Cut out the desired shapes with plunger cutters, without immersing the pattern in the cutout (dust in flour if necessary). If necessary, chill the dough before transferring the cutouts to a baking sheet to prevent warping.
Place cookies 2 inches apart on a silpat lined baking sheet. Bake for 6 to 8 minutes; remove from oven and top with fondant cutouts. Cool completely before serving. Store in an airtight container with wax paper between layers.
Note: Fondant decorations can be made a day or more ahead if stored on wax paper or parchment in an airtight container.