Chocolate-Dipped Conversation Heart Cookies

(from kintyre’s recipe box)

Source: Williams and Sonoma Recipe card

Cook time: 15 minutes
Serves 20 people

Categories: dessert, nondairy, not tried

Ingredients

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 piece vanilla bean, about 2 inches long
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, finely chopped

Directions

  1. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes.

  2. Beat in the egg and egg yolk one at a time, beating well after each addition.

  3. Using a paring knife, cut the vanilla bean in half lengthwise.

  4. Using the tip of the knife, scrape the seeds into the butter mixture.

  5. Mix well.

  6. In a sifter combine the flour, baking powder, and salt.

  7. Sift the flour mixture directly onto the butter mixture.

  8. Reduce the speed to low and beat until well mixed.

  9. Turn the dough out onto a work surface and divide into 4 equal portions.

  10. Shape each portion into a ball, then flatted into disks.

  11. Wrap in plastic wrap and refrigerate overnight or up to 3 days.

  12. Let soften slightly at room temperature before continuing.

  13. Position a rack in the upper third of an oven and preheat to 325 degrees.

  14. Line 2 baking sheets with parchment paper.

  15. On a lightly floured work surface, roll out a dough disk to 1/4 inch thickness.

  16. Put some flour in a small bowl.

  17. Press the center button on a conversation heart cookie cutter and dip the message plate into the flour.

  18. Place the cutter on the dough and press to cut out the shape, then depress the center button to create an impression in the cookie.

  19. Transfer the cutouts to the prepared baking sheets.

  20. Gather up and reroll the scraps and cut out more cookies.

  21. Repeat with the remaining dough diskes.

  22. Bake until the cookies are golden on the edges, 15 to 18 minutes.

  23. Transfer the cookies to wire racks and let cool completely.

  24. Line 2 clean baking sheets with parchment paper.

  25. Put the chocolate in a small heatproof bowl and set over but not touching barely simmering water in a saucepan.

  26. Melt the chocolate, stirring occasionally.

  27. Remove the bowl from over the water.

  28. Gently dip the bottom one-third of a cookie into the chocolate.

  29. Lift out the cookie and gently shake it to remove excess chocolate.

  30. place on a prepared baking sheet.

  31. Repeat with the remaining cookies and chocolate.

  32. If the chocolate gets too thick, set the bowl over the water.

  33. Refrigerate until set, about 20 minutes.

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