OldRoses' Chocolate-Dipped Valentine Heart Cookies

Your wish is my command. Susan requested my "regular" Valentine cookie recipe. It's a two parter. I saw the idea in that same "First Magazine" that I found so many recipes that became staples in my kitchen. This one was from the February 10, 1992 edition. I like to keep things simple, so I eliminated the white chocolate and assorted colored sugars, sprinkles tinted coconut, etc. that were suggested as toppings. I also doubled the amount of chocolate chips and shortening so there would be enough to cover all the cookies. Then I substituted my favorite sugar cookie recipe from my favorite cookbook, Betty Crocker, for the one used in the magazine. That one called for zest from 2 oranges. I wasn't thrilled with the thought of orange-flavored cookies. And I tinted the dough pink in honor of Valentine's Day. No pictures this time. You just have to imagine the Half-Hearted Valentine Cookies in pink!

Verdict: Yum! This one's a keeper.

OldRoses' Chocolate-Dipped Valentine Heart Cookies

(Source: OldRoses)

1 recipe Deluxe Sugar Cookies

Red food coloring

2 cups semi-sweet chocolate chips (12 ounces)

4 tablespoons shortening

Mix cookie dough as directed. Using red food coloring, tint dough pink. Cut out with heart shaped cookie cutters and bake as directed.

Melt chocolate chips and shortening in micro-wave in a deep bowl. Dip 1 side of each cookie into the chocolate and let excess drip off. Scrape bottom edge against bowl to remove last of the excess chocolate. Put on sheets of waxed paper to set.

Deluxe Sugar Cookies

(Source: Betty Crocker Cookbook)

1 cup butter or magarine, softened

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon soda

1 teaspoon cream of tartar

Mix thoroughly butter, confectioners' sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover, chill 2 to 3 hours or overnight.

Heat oven to 375F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured pastry cloth. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

About 5 dozen 2 to 2 1/2 inch cookies

Recycle: vanilla extract bottle, almond extract bottle, food coloring bottle

Compost: eggshell