Chocolate Shortbread Hearts
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1/2 teaspoon cinnamon
1/2 cup butter
Combine flour, brown sugar, cocoa, instant
coffee and cinnamon in a bowl and mix to
combine. With a pastry blender cut butter
into dry mixture until it resembles fine
crumbs. Knead dough with hands until it
forms a smooth ball. Roll dough on a lightly
floured surface to 1/4-inch thick.
Use heart-shaped cookie cutters to cut
dough. Place on an ungreased cookie sheet,
1 inch apart. Re-roll dough as necessary.
Bake in preheated 325 degree F oven for
12 to 15 minutes or until edges are set.
Chocolate Frosting
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Combine chocolate and shortening in saucepan
and stir over low heat until melted. Dip
each cookie in chocolate and place on wax-paper
lined cookie sheet. Let stand until chocolate
sets.
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