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Valentine's Day: Heart Lollipop Cookies




Source of Recipe


Internet


List of Ingredients




Cookie---
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour

Coating---
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12, 1 ounce squares dark or milk chocolate

Icing, optional---
1 egg white
1-1/4 cups powdered sugar
3 drops red food coloring


Recipe



Soak Popsicle sticks for one hour in a bowl of cold water; this will prevent them from burning when baked.
Preheat oven to 375°F.
Grease cookie sheets.
Melt chocolate chips over a low heat until melted. Remove from heat; let cool.
Beat butter, brown sugar and vanilla until light and fluffy.
Beat in egg.
Beat in cooled chocolate.
Stir in flour, cocoa powder and salt until smooth.
Divide dough in half.
Roll each half out to 1/8 inch thick, wrap in wax paper and freeze or six minutes.
Remove wax paper and cut out cookies with a heart shaped cookie cutter.
Re-roll scraps, freeze and cut out.
Place half of the hearts about 1 inch apart on cookie sheet.
Remove Popsicle sticks from water and pat dry.
Gently press one stick into each heart, leaving about 2-1/2 inches for a handle.
Place remaining hearts on top and gently press edges to seal.
Bake about 12 minutes until firm to touch.
Cool on wire racks.
Line cookie sheets with wax paper.
In a double boiler melt chocolate; remove from heat.
Dip each lollipop into melted chocolate; let excess drip back into pan.
Place lollipops on prepared cookie sheets.
Decorate with candies if desired and refrigerate 20 minutes until chocolate is set.
Make icing: Beat egg white and powdered sugar until smooth. Tint with food coloring if desired and spoon over lollipops.




NOTE: 3-inch heart-shaped cutters recommended.