Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but
INGREDIENTS (for 6 servings):
- 12 craft sticks
- 1/2 cup semisweet chocolate chips
- 1/2 cup butter, softened
- 1/3 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 12 (1 ounce) squares white chocolate
- 1 egg white
- 1 1/4 cups confectioners' sugar
- 3 drops red food coloring
Soak craft sticks for one hour in a bowl of cold water.
In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.