Engaging Heart Cookies

[quicklook-recipe prep_time=”25 min” cook_time=”10 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 1 cup butter (no substitutes), softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour

[/ingredients-left]
[ingredients-right]

• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 3/4 cup ground toasted hazelnuts
• 3/4 cup semisweet chocolate chips
• 2 tablespoons shortening, divided
• 3/4 cup vanilla or white chips

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”45 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, cocoa and salt; add to creamed mixture. Stir in hazelnuts. Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Working with one portion of dough at a time, roll to 1/4-in. thickness on a lightly floured surface. Cut with a 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes (cookies will be soft). Cool for 1 minute before removing to wire racks.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Repeat with vanilla chips and remaining shortening. Dip right side of half of the cookies in semisweet chocolate; dip the left side of remaining cookies in white chocolate. Overlap two hearts before the chocolate is set. Place on waxed paper until set.[/step-item]

Yield: about 3-1/2 dozen.

[/step-list-wrapper]

Originally Published in Reader's Digest