Black and White Heart Sugar Cookies


Recipe Adapted From: MixingBowl.com
Posted:     File Under: Dessert
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It is that time of year again, Valentine's Day. I love Valentine's Day! I think the hearts and all the pinks and reds are fantastic - not to mention that this Valentine's Day is my due date for our first baby.

Cut out heart sugar cookies are a perfect treat for Valentine's Day. This sugar cookie recipe is adapted from a MixingBowl.com publication issued by Better Homes & Gardens. Black and white sugar cookies are a little different than your typical sugar cookie. I think that change is good. Adding the chocolate makes the black and white sugar cookies a special treat, especially for chocolate lovers like my husband!

The black and white sugar cookie recipe was easy to follow and did not require a lot of ingredients (bonus!). It is important to chill the dough for 2 hours before making the cookies and to use a well floured surface to roll out the dough.

Making, baking and icing the cookies is time consuming but the black and white heart sugar cookies are definitely worth the effort. This variation of a recipe my family has enjoyed for years will surely be welcomed. Happy Valentine's Day!


Serves   : Makes 24
Prep   : 3 Hours (includes chilling dough)
Cook   : 
Preheat Oven   : 


Ingredients
3/4 c.    sugar
1 c.   butter, softened
3 ounces   cream cheese
1   egg
1 1/2 teaspoon   vanilla
3 c.    all purpose flour
1 c.    semi-sweet chocolate chips
White Icing:    powdered sugar and water


Preparation
1.
Pre-heat oven to 375 degrees F.
 
2.
Beat sugar, butter and cream cheese together until creamy.
 
3.
Mix in the egg and vanilla.
 
4.
Now add the flour, 1 cup at a time until all 3 cups are mixed into batter.
 
5.
Divide the dough in half. Wrap each ball of dough in cellophane. Chill for at least 2 hours.
 
6.
Roll out the dough on a well floured surface. Be sure to re-flour the surface as you progress and do not forget to flour your rolling pin.
     
7.
Cut the dough using your heart shaped cookie cutter. Place cookies onto baking sheet. I covered my baking sheets with parchment paper, making the cookies easier to remove once they were finished baking.
 
8.
Bake for 8 minutes or until bottom of cookie is light golden brown. See picture below.
 
9.
Icing Preparation: For chocolate icing, melt 1 cup of semisweet chocolate chips in microwave for 1 minute. Stir, then melt for 1 more minute. Once completely cooled, ice one side of your heart cut out cookie. Let chocolate icing dry.
For white icing mix aproximately 8 ounces of powdered sugar and 1/4 cup of water. You may need to add more water or powdered sugar to reach a paste like consistency. Ice the other side of your heart cut out cookie. Let icing dry before placing cookies in an airtight container.
 
 

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