Friday, February 1, 2008

chocolate heart cookies

I have to state up front that I got this recipe from Martha Stewart in her Entertaining cookbook, which is one of my all time favorite cookbooks. I first used these at my oldest daughter's wedding. They keep very well.

makes about 40 hearts

3 sticks butter, unsalted
1 3/4 cup sugar
2 eggs

3 cups flour
1 1/3 cups cocoa
1/4 tsp salt
1/3 tsp finely ground black pepper
1 pinch of cayenne
1 tsp cinnamon

Cream the butter, sugar and eggs. Combine the dry ingredients. Add the dry ingredients to the creamed mixture. Wrap the dough up like pie dough for chilling, in 2 or 3 discs and chill for a while.

Preheat the oven to 370 degrees. Roll the dough out to 1/3" or 1/4" thickness and cut with a heart cutter, or whatever else you want to cut it with. Bake on parchment for 8-10 minutes. Cool

Icing for the hearts

1 egg white
1 cup icing sugar
1/4 tsp lemon juice (optional, maybe cream of tartar will do just as well)

Whip up these ingredients until lovely and white and fluffy. I like to ice the cookies by dipping them lightly in the icing so they are very smooth. For these cookies if you used the heart just did on side in the icing, so it's half dark and half white. Place on a wrack to harden.


Jamie said...


I've been scouring the web for a good chocolate cookie recipe! Can you please give me your opinion on these? I'm hoping for cookies that are not too brittle but not soft either; and, obviously with a gooood chocolatey flavor. Thanks so much!


Molly Loves Paris said...

Hi Jamie,

These are a great chocolate rolled out cookie. The pepper really gives some zing. But if not using pepper just use the best dark cocoa you can find and that would be terrific. You can control how they come out by how thick you roll them and how long you cook them. Bonne chance.