1 cup butter, softened (no substitutions)
1/2 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
Cook's notes: Recipe requires about 1 hour chilling time.
Preliminaries: Heat the oven to 350 degrees shortly before removing dough from the refrigerator. Have available ungreased
Prepare the dough: In a large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high;
beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour and baking powder just until blended.
Divide, wrap, chill dough: Divide dough into 4 equal sections. Wrap each section in plastic wrap and refrigerate until
firm enough to roll. (About 1 hour in refrigerator or 30 minutes in freezer.)
Roll, cut, bake cookies: On a lightly floured surface, working with a floured rolling pin, roll one section of dough to
1.8-inch thickness. Use a 3- or 4-inch floured cookie cutter to make desired shapes. Place cookies 1 inch apart onto ungreased
cookie sheet(s). Bake in preheated oven for 10-12 minutes, or until edges are lightly browned. Transfer to a rack to cool.
Repeat with remaining dough and trimmings.
Crispy Chocolate Heart Cookies
1 cup semisweet chocolate pieces
1/4 cup light-colored corn syrup
2 tablespoons butter or margarine
3 cups crisp rice cereal
1/2 teaspoon butter or margarine
Line a cookie sheet with waxed paper. Grease the waxed paper with the 1/2 teaspoon butter or margarine. Set aside.
Put the chocolate pieces, corn syrup, and the 2 tablespoons butter or margarine in a heavy medium saucepan. Put pan on burner.
Turn burner to low heat. Cook until chocolate and butter are melted, stirring all the time with a wooden spoon. Turn off burner.
Remove pan from burner. Or, put chocolate pieces, corn syrup, and butter or margarine in a 1-1/2-quart microwave-safe casserole.
Microwave, uncovered, on 100 percent power (high) for 1 minute or until chocolate and butter are melted, stirring once.
Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate.
Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6-inch rectangle. Chill about 20 minutes
or until slightly firm.
Cut cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm;
wrap each heart in plastic wrap. Chill until serving time. Makes 8 or 9 three-inch hearts.
Make-Ahead Tip: Prepare as directed and chill up to 2 days.