Recipe by Rachel55
I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.
Top Review by Jadelabyrinth
As other have said, these cookies were kind of bland and crumbly when dipping was attempted. But they are so beautiful and once you add the chocolate they don't taste half bad.
- 1 cup butter, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄4 cup baking cocoa
- 1 cup vanilla chips or 1 cup white chocolate chips
- 2 tablespoons shortening, divided
- 1⁄2 cup semi-sweet chocolate chips
Directions See How It's Made
- In a small mixing bowl, cream butter and sugar.
- Beat in vanilla.
- Combine the flour and cocoa; gradually add to creamed mixture.
- On a lightly floured surface roll the dough to 1/4-inch thickness.
- Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes.
- Remove to wire racks to cool.
- In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
- In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
- Drizzle over the cookies.
- Place on wire rack to dry.