Let’s just cut to the chase, shall we? I don’t like Valentines Day. I think it’s a lame, lame holiday. It’s overly commercialized, it puts pressure on coupled people to waste money on unnecessary things to “show” their love, and attempts to make single people feel bad that they aren’t in a relationship.
With that being said, I have a four year old who thinks Valentines Day is really cool. It’s a new concept to him and he is very excited to hand out something special to his friends, fellow preschoolers and I quote, “his honey.” I thought I was his honey but he made it quite clear I am not. He is saving his heart for a slightly older blonde who likes all things princess, riding her bike and watching cartoons. How am I to contend with that?
So pushing my anti-valentines sentiments aside, the little man and I set out to make something delicious in attempt to woo his girl. Perfect to make with little ones, these cookies are buttery, crispy, and not overly sweet. He helped me roll them out, cut them into the shape of hearts and dip them in chocolate- his favorite part! When placed in custom adorned Valentines bags, these are down right adorable.
These buttery cookies are light, crispy and absolutely delectable dipped in chocolate.
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 large egg + 1 large egg yolk
- 1/4 cup milk
- 8 oz chocolate, coarsely chopped (or chocolate chips)
- Mix the flour, baking powder, and salt in medium bowl.
- Beat the butter, sugar, and extracts in a large bowl and mix on high with an electric mixer.
- Add egg and egg yolk, beating just until blended. Mix in the dry ingredients and milk to form a soft dough.
- Divide the dough into thirds. Press into disks, wrap in plastic wrap, and chill for at least 60 minutes. When ready to bake, preheat the oven to 350F degrees.
- Roll the dough out on a well floured surface to 1/4 inch thick.
- Use a heart shaped cookie cutter to cut out cookies.
- Gather the dough scraps, re-roll, and continue cutting out until all the dough is used.
- Transfer the cookies to parchment or silpat lined baking sheets. Bake 12-15 minutes, just until golden brown at edges.
- Transfer to cooking rack and let cool completely.
- Melt the chocolate in a double boiler.
- Dip the hearts in the chocolate and let stand until set.
The dough is kind of sticky so make sure to chill it in the refrigerator and roll it out on a well floured surface.