I always look for new Valentines cookies. Heart shaped, heart inspired…anything that looks romantic appeals to me for Valentines.
These cookies are very quick and easy to prepare. I took a little bit more because I cannot find small chocolate hearts here and I had to make them.
I first searched for my smallest heart shaped cookie cutter. Then I draw a lot of hearts on parchment paper using the cutter as a model. I then turned the paper upside down so the chocolate wouldn’t touch the graphite and placed it on a flat surface. I melted the white chocolate in bain marie (you can use your microwave if you prefer) and put it inside a sac a poche. I made a small hole and filled the heart shapes with the melted white chocolate. I let them cool and then put in the fridge for a while to solidify quickly.
If you can have small white chocolate hearts the cookies will really only take 20 minutes to be made – 10 to prepare and 10 to be cooked.
I found this cute recipe on the blog Dessert for Two and only varied the quantity of food gel (it will vary also depending if you’re using gel – the best choice – powder or liquid food color).
- 4 Tbsp melted butter
- ⅓ cup granulated sugar
- sugar for rolling (I used red granulated sugar)
- 1 yolk
- ½ tsp vanilla extract
- red food color (about 1 tsp, but it depends on what type of food coloring your use)
- ½ cup + 1 Tbsp of all purpose flour
- 2 Tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 3.5oz white chocolate (if you have to make the hearts) or 8 white chocolate small hearts
- Preheat the oven to 350°F.
- Cover a baking sheet with parchment paper or use a silicone mat.
- Stir melted butter, yolk, sugar, vanilla extract and red food coloring. Stir very well to distribute the color in the dough.
- Sprinkle flour, cocoa powder, salt and baking soda and stir just the necessary to combine.
- Divide the dough in 2, and then each half in 4 pieces.
- Take each piece and form a ball using your hnds and then pass it on the granulated sugar.
- Repeat with all, placing them far from each other on the baking sheet.
- Bake for 10 to 12 minutes, until they spread, crackle and appear dry at the top.
- Let them rest 2 minutes before transferring them to a cooling rack.
- After ten minutes, place a white chocolate heart on top of each cookie, pressing a little bit. The warmth will lightly melt the chocolate adhering it to the cookie.
- Transfer the cookies to the fridge for a while just to avoid melting the hearts too much.
- Bring to room temperature before serving.
- Buon appetito and...happy Valentines!