Prep 15 mins
Cook 10 mins
Another recipe that I saw on the morning news and wanted to share. Great for Valentines Day and your Sweetie. Recipe from Happy Cookies
- 1 cup butter, softened
- 3⁄4 cup sugar
- 1 (3 ounce) package cream cheese, softened
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 3 cups flour
- 1 cup semi-sweet chocolate chips
- 2 tablespoons shortening
- Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
- Preheat oven to 375°. Roll dough out 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 to cool completely.
- Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
- Makes about 3 1/2 dozen.
I made these yesterday for Valentine's Day and they were absolutely the most easiest & delicious cookies. Instead of dipping 1/2 in milk chocolate.. i got white chocolate, added some pink colouring, coated the entire top of the cookie & dipped them in shredded coconut. They were superb! Will definately keep! They're almost like shortbread but the cream cheese gives it a great texture. Keep everything at room temperature would be my only advice for those trying it.
I am about to make a batch of these cookies to give away for Christmas, same as I have for the last 3 years. Everyone I give them to loves them. The cream cheese and orange zest makes them so unique.
My mother used to make this same recipe, which she called "chocolate painted ladies" every single year when I was growing up. She since lost her recipe card, and I looked long and hard for the recipe, and finally found it here. Thank you so much.
I just finished making these, and they seem to be a hit for everyone in our family except the non-chocolate-lover (can you believe there is a child who does not enjoy chocolate???). I did not refrigerate the dough before rolling, and it worked great (I find that when I refrigerate dough it just gets too hard and crumbly to roll out and then I have to wait for it to warm up again). I needed lots of extra chocolate in order to cover the entire batch (half of the heart only dipped)... I probably used 2 1/2 cups of chocolate rather than 1 cup. To harden the chocolate I found that about 5 minutes in the freezer did the trick, then I transferred to a wax paper lined storage container for the fridge. I would recommend only dipping one half of the heart, as shown, because if you just touch the chocolate side with your fingers it melts from body heat and makes a big mess... a very delicious one, though! The cookies aren't too sweet, and have a nice texture... I saved some plain ones for my non-chocolate eating child and he enjoys them like that.