Chocolate Heart Cookies
A chocolate peppery cookie adapted from Martha Stewart Wedding Book
Equipment
- mixer
Ingredients
- 3/4 lb butter (3 sticks)
- 1 3/4 cups sugar
- 2 eggs lightly beaten
- 3 cups flour
- 1 1/2 cups imported cocoa, break up lumps
- 1 pinch cayenne
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 tsp black pepper
For the icing
- 1 cup sifted confectioners sugar
- 1 egg white
- 1/4 tsp lemon juice
- food coloring, if desired
Instructions
- Cream butter and sugar well, add eggs, beat smooth.
- Stir in flour by hand with other dry ingredients OR use mixer and look out for flying flour.
- When well mixed, divide into 3 flatish rounds, wrap in plastic and chill for one hour.
- Lightly butter cookie sheet, Roll one round at a time to 1/8 inch and cutout cookies using heart shape cookie cutter or any shape you wish.
- Bake 375 degrees for 8 to 10 minutes.
For the icing
- Mix all ingredients together until smooth, can use a spoon or whisk.
- Dip corner in icing and set on rack to cool and harden. Can also just use a butter knife and spread icing across one corner.
Tried this recipe?Let us know how it was!