Heavenly Hearts
Contributed by Diane S.

Recipe By     : Parent Magazine Feb 1999 pg 156
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies                          Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          all-purpose flour
     1/2  cup           unsweetened cocoa powder
     3/4  teaspoon      baking powder
     1/4  teaspoon      baking soda
     1/4  teaspoon      salt
   2      sticks        unsalted butter (1 cup) -- at room temperature
   1 1/4  cups          sugar
     1/4  cup           milk
   1                    egg
     1/2  stick         unsalted butter (1/4 cup) -- at room temperature
   2      cups          confectioner's sugar
   2      tablespoons   milk
     1/2  teaspoon      vanilla extract
     1/3  cup           finely grated white chocolate

For cookies:  In medium bowl, combine flour, cocoa, baking powder, baking
soda, and salt; set aside.  In large bowl, beat butter and sugar 2 minutes,
until fluffy; beat in milk and eggs.  Beat in flour mixture on low until
well blended.  Divide dough into thirds.  Flatten each piece into a disk
and wrap with plastic.  Chill 1 hour, or until firm.

Heat oven to 350F.  On a lightly floured surface, roll out 1 dough disk to
a 1/4" thickness.  Cut out heart shapes with a floured 2 1/2" cookie
cutter. Place half the hearts 1" apart on an ungreased baking sheet.

With a 1" heart-shaped cookie cutter, cut ou small heart shapes from middle
of remaining large hearts.  (Remove centers and add to remaining dough.)
Transfer to another baking sheet.

Bake cookies 12 minutes or until set.  Transfer to wire racks and cool
completely.  Repeat with remaining dough.

For fillings; Beat butter, sugar, milk and vanilla with electric mixer on
medium until fluffy.  Fold in grated chocolate.  Spread on cookie bottoms,
then sandwich with cutout tops.

Nutrient per cookie:  235 cal; 3 g prot; 11 g fat; 33 g carb; 61 mg sod; 35
mg chol.

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NOTES : Creamy, vanilla-scented white-chocolate filling is the perfect foil
for dark crunchy chocolate cookies.

September 98 Recipes