Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Black & White Heart Cookies




Source of Recipe


kraft


List of Ingredients




1/2 cup (1 stick) butter, softened
2/3 cup sugar
1 egg
1-1/2 tsp. vanilla
1-1/4 cups flour
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted



Recipe



BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Mix flour, baking powder and salt. Add to butter mixture; beat until well blended. Cover and refrigerate 1 hour.
ROLL out dough to 1/8-inch thickness on lightly floured surface. Cut out with 2-inch heart-shaped cookie cutter. Place, 2 inches apart, on parchment paper-covered baking sheet. Refrigerate 30 minutes.
PREHEAT oven to 350°F. Bake cookies 10 minutes or until edges are lightly browned. Cool. Dip 1 side of each cookie in chocolate. Place on wire racks; let stand until chocolate is firm.