Glazed Chocolate Hearts
Prep time:
Baking time:
Makes:
approximately 50 cookies
Freezing:
excellent
1 cup
(250 mL)
granulated sugar
½ cup
(125 mL)
All Vegetable Shortening
½ cup
(125 mL)
butter, softened
1 tsp
(5 mL)
vanilla extract
1
egg
4 oz
(125 g)
semi-sweet chocolate, melted
2 cups
(500 mL)
Five Roses® All Purpose Bleached White Flour
½ tsp
(2 mL)
baking powder
1 pinch
salt
Glaze
2 cups
(500 mL)
icing sugar
½ cup
(125 mL)
cocoa powder
1/3 cup
(75 mL)
cold water
White Chocolate Drizzle (optional)
8 oz
(250 g)
chopped white chocolate, melted
- Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
- Beat sugar, shortening and butter in large mixing bowl until light. Beat in egg, vanilla and melted chocolate. Add remaining dry ingredients until blended. Refrigerate dough, covered, for 1 hour.
- Divide dough into 4 pieces. On a well floured surface roll each piece to ¼ inch (5mm) thickness. Using a 2” (5cm) heart cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
- Bake in preheated oven 8 to 10 minutes. Let sit on baking sheet 1 to 2 minutes. Cool on wire racks.
- Combine icing sugar, cocoa and water in a bowl. Brush a thin coating of icing over cookies. Allow to dry. If you want, drizzle melted white chocolate over cookies. Allow chocolate to harden before storing.
- You can use different size cookie cutters; just remember your yield will vary.