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Chocolate Heart Cookies

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Submitted by asdfgh

YIELD

20 servings

PREP

115 min

COOK

12 min

READY

127 min

Ingredients

Cookies
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
softened
¼ 59
CUP ML MILK
1 5
TEASPOON ML ALMOND EXTRACT *
1 1
EACH EACH EGGS
2 ¾ 651
½ 118
CUP ML COCOA POWDER
unsweetened
¾ 3.8
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
Frosting
2 473
CUPS ML POWDERED SUGAR
½ 118
CUP ML BUTTER
softened
1 1
X X FOOD COLORING
red *
2 3E+1
TABLESPOONS ML MILK

Directions

Preheat oven to 350℉ (180℃).

For cookies:

Beat together sugar and butter until light and fluffy.

Add milk, almond extract and egg. Blend well.

Stir in flour, cocoa, baking powder and baking soda and mix well.

Cover with plastic wrap and chill 1 hour.

On floured surface, roll out ⅓ of dough at a time to ⅛ inch thickness.

Keep remaining dough chilled until ready to use.

Cut dough with heart-shaped cutter and place on ungreased cookie sheet about 1 inch apart.

Cut a smaller, 1 inch heart from center of half the hearts.

Repeat until all dough is used.

Bake 10 to 12 minutes or until set.

Immediately remove from cookie sheets and cool completely.

For frosting:

Mix together powdered sugar, butter and a few drops food coloring and blend well.

Add just enough milk to make spreading consistency.

Spread frosting on whole heart cookies and top with cut-out hearts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 280 47% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 111mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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