Getting to be Valentine’s Day so I thought that I would start putting up some ideas, in case you wanted to make something for your sweetheart. First up this year are these lovely gems. Overload on the chocolate with dipping and pecans as well. These are small (used a 3 inch cookie cutter) but pack great flavor. Easy to make too!
Ingredients
for the cookies
2 3/4 cups (360g) all purpose flour
3/4 cup (100g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (225g) unsalted butter, room temperature
1 3/4 cups (340) granulated white sugar
2 eggs
2 teaspoons vanilla extract
for the glaze and decoration
4 ounces dark chocolate
1 tablespoon vegetable shortening
4 tablespoons toasted pecans, finely chopped
Directions
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the work bowl of your stand mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350F. Prepare cookie sheets with parchment paper or silpat.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut with a heart shaped cookie cutter, transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. In a metal bowl set over a simmering pot of water, melt the chocolate and vegetable shortening. Line the counter or cookie sheets with wax paper, then dip the cookies half way in the melted chocolate. Top with nuts while the chocolate is still wet. Let set on the counter until completely hardened.
