Chocolate Dipped Heart Cookies

From: BC Jewel

On Feb 15, 2009

I just finished making these, and they seem to be a hit for everyone in our family except the non-chocolate-lover (can you believe there is a child who does not enjoy chocolate???). I did not refrigerate the dough before rolling, and it worked great (I find that when I refrigerate dough it just gets too hard and crumbly to roll out and then I have to wait for it to warm up again). I needed lots of extra chocolate in order to cover the entire batch (half of the heart only dipped)... I probably used 2 1/2 cups of chocolate rather than 1 cup. To harden the chocolate I found that about 5 minutes in the freezer did the trick, then I transferred to a wax paper lined storage container for the fridge. I would recommend only dipping one half of the heart, as shown, because if you just touch the chocolate side with your fingers it melts from body heat and makes a big mess... a very delicious one, though! The cookies aren't too sweet, and have a nice texture... I saved some plain ones for my non-chocolate eating child and he enjoys them like that.

From: Enigma78

On Feb 15, 2008

I made these yesterday for Valentine's Day and they were absolutely the most easiest & delicious cookies. Instead of dipping 1/2 in milk chocolate.. i got white chocolate, added some pink colouring, coated the entire top of the cookie & dipped them in shredded coconut. They were superb! Will definately keep! They're almost like shortbread but the cream cheese gives it a great texture. Keep everything at room temperature would be my only advice for those trying it.