Tuesday, December 9, 2008

Chocolate Butter Hearts

1 c. sugar
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder

1 package semi-sweet chips.

In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.

Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.

Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.

Store tightly covered in refrigerator.

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