Description
These Valentine Cookies are delicate, buttery heart-shaped treats perfect for celebrating love. Soft and crumbly, they are dipped in melted dark and white chocolate and decorated with colorful nonpareils, making them as beautiful as they are delicious.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cups (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ¼ cups (295 g) all-purpose flour
Decoration
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (170 g) white chocolate melting wafers
- Nonpareils for decoration
Instructions
- Cream Butter and Sugar: Combine the softened butter and sugar in the bowl of a stand mixer or a large bowl with an electric hand mixer and beat until the mixture is well-creamed and smooth.
- Add Vanilla and Salt: Stir in vanilla extract and salt, mixing well and scraping down the sides of the bowl regularly to ensure an even blend.
- Incorporate Egg Yolk: Add the large egg yolk and beat until fully combined into the creamed mixture.
- Mix in Flour: With the mixer on medium-low speed, gradually add the all-purpose flour, scraping down the sides and bottom of the bowl multiple times to evenly incorporate the dry, crumbly dough.
- Form Dough Ball: Transfer the dough to a clean surface and use your hands to form a cohesive ball. Flatten into a disk about 1 inch thick, wrap tightly in plastic wrap, and chill in the refrigerator for 15 minutes.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
- Roll and Cut Cookies: Once chilled, transfer the dough to a lightly floured surface and roll it out to ¼ inch thickness using a lightly floured rolling pin. Lightly flour your cookie cutters and cut out shapes, then transfer them to the prepared cookie sheets. Re-roll scraps and cut to maximize cookie yield.
- Bake Cookies: Bake the cookies at 350°F for 12 minutes or until the edges just begin to turn lightly golden brown. Adjust timing for different cookie sizes. Remove from oven and allow to cool completely.
- Melt Chocolate: Place dark chocolate melting wafers in one bowl and white chocolate melting wafers in another. Melt according to package directions to prepare for dipping.
- Dip Cookies in Chocolate: Hold each cooled cookie by its base and dip the surface into the melted chocolate. Place the dipped cookie on a wax paper-lined sheet, chocolate side up, and immediately sprinkle with nonpareils. Alternate between dark and white chocolate for variety until all cookies are decorated.
- Set Chocolate: Allow the chocolate coating on the cookies to harden completely before serving or storing.
Notes
- The baking time depends on the size of your cookie cutters; smaller cookies may require less time and larger ones more.
- Be sure to chill the dough before rolling to ensure easier handling and cleaner cookie edges.
- Using parchment paper prevents cookies from sticking and promotes even baking.
- You can substitute nonpareils with other sprinkles or decorations as desired.
- Store decorated cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
