DianeLouise"sBlogg

Chocolate Heart Cookies

 (adapted from Martha Stewart)

• 3 sticks unsalted butter, room temp
• 2 1/2 C confectioners’ sugar
• 3 C flour
• 1 1/4 C unsweetened cocoa powder
• 1 t espresso powder
• 1/4 t sea salt
• 2 large eggs, room temp, lightly beaten
• 1 1/2 t vanilla extract

In a large bowl, sift together the flour, cocoa powder, espresso powder, and salt.  Set aside.

Cream the butter and sugar together in an electric mixer until light and fluffy, for about five minutes on high.  Add in the eggs and vanilla and mix together thoroughly, with the mixer on medium.

Turn the mixer to low, and slowly add in the flour mixture.  Mix until just incorporated – the dough will be very thick, that’s ok.

Divide the dough in half, and shape into discs.  Wrap each tightly in plastic and refrigerate for about two hours.

When you are ready to roll out the dough, preheat the oven to 350.

Roll out the dough on a lightly floured surface (I just put plastic wrap down on my kitchen table, flour that, and rock and roll) to about 1/8″ thick.  Cut out in your desired shape (hearts, duh!) and chill on a cookie sheet for 15 minutes before you bake (so they don’t spread and retain their shape).

Bake the cookies for 9-10 minutes, then let cool completely on a rack.  Decorate as you wish!

These cookies freeze very well, just pop some in a plastic freezer bag, and take out as you need/want them.

Enjoy!!!!