Rich chocolate cookies with a delicious cream cheese glaze, these simple cookies are perfect for Valentine’s Day (or any day for that matter). Basic hearts can easily be dressed up with different icing colors and just a couple of round #2 or #3 piping tips. To add more variety sprinkle with some sanding sugar (for a great tutorial check out this post by Sugarbelle).
Chocolate Butter Cookies
slightly adapted from The America’s Test Kitchen Family Baking Book
makes approximately 4 dozen
2 1/2 sticks unsalted butter, softened
1/2 cup + 1 teaspoon Dutch-processed cocoa powder
1 cup sugar
1/4 teaspoon salt
2 egg yolks
1 tablespoon vanilla
2 1/4 cup all-purpose flour
Melt 4 tablespoons of butter and mix with cocoa powder to form a paste. Allow to cool 15 minutes.
In a large bowl, beat cocoa paste, butter, sugar, and salt on medium-high for 1 minute until combined and fluffy. Beat in egg yolks and vanilla about 30 seconds until combined.
Reduce speed to low and slowly mix the flour in 3 batches. Continue to mix until the dough sticks together (about 10 seconds).
Divide dough into 3 pieces and wrap each in plastic wrap. Chill for about 1 hour.
Preheat oven to 375°F. Roll dough out between 2 pieces of wax paper or parchment paper. Then cut as desired. Bake 9-12 minutes.
Cream Cheese Glaze Frosting
America’s Test Kitchen Family Baking Book
2 cups powdered sugar
2-3 tablespoons whole milk
2 tablespoons cream cheese, softened
Food coloring, if desired
Whisk until combined. Add enough milk to make glaze desired consistency. Spread or pipe on cooled cookies.
I have been really bad at posting this month. I just spent a week and a half in Washington DC. While I had great intentions of posting some delicious treats while on vacation (I even had the photos ready to go), it just didn’t quite happen. Now that I am home, I am ready to get back into my regular routine….although, I feel like I still need another vacation (or maybe a maid service).