Chocolate Dipped Heart Cookies
Chocolate Dipped Heart Cookies are such a great cookie for Valentine’s Day. This is actually a Land O’ Lakes recipe that I have tweaked. I typically make these for the holidays using 1 teaspoon peppermint extract in the dough and the chocolate. They are delicious. Another family favorite!
For Valentine’s Day, I thought I would try rose water, which provides a delicate aroma of rose petals. A rose water vanilla blend offers a feeling of sensuality and seductiveness. Please note a little rose water goes a long way.
Cookies: In a large mixing bowl, combine butter, sugar, honey, cream cheese, egg, vanilla and rose water. Beat at medium speed, scraping bowl often, until light and fluffy, 3 – 4 minutes.
Add flour and cardamom, continue beating until well mixed, 2 – 3 minutes. Wrap dough in plastic wrap. Refrigerate until firm, at least 2 hours.
Pre-heat oven to 375 degrees. Remove dough from the refrigerator. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with a floured heart shaped cutter. Place 1 inch apart on a cookie sheet lined with parchment paper. Bake for 7 to 10 minutes, or until edges are very lightly golden browned. Remove from the cookie sheet to a wire cooling rack. Cool completely.
For Glaze: in small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted, 4 to 6 minutes. Dip the top half of each heart cookie into the chocolate. Place on a waxed lined cookie sheet. Refrigerate until chocolate is firm. Store covered, in refrigerator.
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Chocolate Dipped Heart Cookies
Happy Valentine's Day! A perfect way to say, I Love You.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup honey
- 3 ounces cream cheese, softened
- 1 egg
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1/8 teaspoon rose water
- 3 cups unbleached flour
- 1/4 teaspoon cardamom
Glaze- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Directions
- Step 1 Cookies: In a large mixing bowl, combine butter, sugar, honey, cream cheese, egg, vanilla and rose water. Beat at medium speed, scraping bowl often, until light and fluffy, 3 – 4 minutes.
- Step 2 Add flour and cardamom, continue beating until well mixed, 2 – 3 minutes. Wrap dough in plastic wrap. Refrigerate until firm, at least 2 hours.
- Step 3 Pre-heat oven to 375 degrees. Remove dough from the refrigerator. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with a floured heart shaped cutter. Place 1 inch apart on a cookie sheet lined with parchment paper. Bake for 7 to 9 minutes, or until edges are very lightly golden browned. Remove from the cookie sheet to a wire cooling rack. Cool completely.
- Step 4 For Glaze: in small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted, 4 to 6 minutes. Dip the top half of each heart cookie into the chocolate. Place on a waxed lined cookie sheet. Refrigerate until chocolate is firm. Store covered, in refrigerator.
