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Prep Time:
30 minutes + 60 minutes chilling

Cook Time:
10 minutes

Servings:
Approximately 50 cookies

Prep Time:
30 minutes + 60 minutes chilling

Cook Time:
10 minutes

Servings:
Approximately 50 cookies

Glazed Chocolate Hearts

INGREDIENTS

Glazed Chocolate Hearts

  • Cookies
  • 1 C. (250 mL) sugar
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 1/2 C. (125 mL) butter, softened
  • 1 tsp. (5 mL) pure vanilla extract
  • 1 egg
  • 4 oz (125 g) semi-sweet chocolate, melted
  • 2 C. (500 mL) all-purpose flour
  • 1/2 tsp. (2 mL) baking powder
  • 1 pinch salt
  • Glaze
  • 2 C. (500 mL) icing sugar
  • 1/2 C. (125 mL) cocoa powder
  • 1/3 C. (75 mL) cold water
  • White Chocolate Drizzle (optional)
  • 8 oz (250 g) chopped white chocolate, melted

DIRECTIONS

  1. Beat sugar, shortening and butter until light. Beat in egg, vanilla and melted chocolate. Add remaining dry ingredients until blended. Refrigerate dough, covered, for 1 hour.
  2. Preheat oven to 350ºF (180º). Grease or line baking sheets with parchment paper.
  3. Divide dough into 4 pieces. On a well-floured surface, roll each piece to 1/4 inch (5 mm) thickness. Using a 2” (5 cm) heart cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  4. Bake in preheated oven for 8 to 10 minutes. Let sit on baking sheet for 1 to 2 minutes. Cool on wire racks.
  5. Combine icing sugar, cocoa and water in a bowl. Brush a thin coating of icing over cookies. Allow to dry. If using, drizzle melted white chocolate over cookies. Allow chocolate to harden before storing.