We got over a foot of snow yesterday. This winter has been brutal! We’ve had storms every week for the last month and a half. Although I am ready for spring, I do love a good snow day. The kind where there’s no place you have to be…you spend the day cooking and sitting by the fire with a glass of wine and the remote…love those days. I spent yesterday making some yummy Valentine treats. These are one of my favorite cookies! I love this cookie because it tastes delicious and it holds its shape. You know how you make sugar cookies and they turn out like a big blob and look nothing like the shape of the cookie cutter you used?? You will not have that problem with this cookie…you don’t even have to space them out on the cookie sheet. I make these for every holiday, not only Valentine’s Day and sometimes I add food coloring depending on the holiday. I’ve made pink hearts in the past and have even done white chocolate but decided to go with the black and white look this time.
3/4 cup sugar
1 cup butter, softened
3 ounces cream cheese, softened
1 1/2 tsp. vanilla
3 cups flour
1 cup semisweet chocolate
2 tablespoons shortening
1. Combine sugar, butter, cream cheese, vanilla in a large bowl.
2. Beat at medium speed using electric mixer.
3. Add flour and mix well.
4. Refrigerate for 2 hours or until firm. (I usually make my dough the night before and leave it over night but you don’t have to)
5. Preheat oven to 375 degrees.
6. Roll out dough to 1 1/4 inch thickness on a lightly floured surface. It also helps to flour your rolling-pin.
7. Cut out using lightly floured cookie cutter and place on baking sheet lined with parchment paper.
8. Bake 7-10 minutes or until edges are very lightly browned.
9. Let cookies cool completely.
10. Melt chocolate chips and shortening in double boiler over a low heat. The shortening is important, it thins the chocolate and prevents lumps. Dip half of each cookie into the melted chocolate.
11. Refrigerate on cookie sheets until chocolate is firm.