Description
Delight in these charming Valentine Cookies featuring a tender buttery base dipped in rich dark and white chocolate, adorned with colorful nonpareils for a festive touch. Perfect for celebrating with sweet treats that offer a balance of buttery crumb and chocolatey decadence.
Ingredients
Scale
Dough:
- 1 cup (226 g) unsalted butter softened
- ¾ cups (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ¼ cups (295 g) all-purpose flour
Decoration:
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (170 g) white chocolate melting wafers
- Nonpareils for decoration
Instructions
- Cream Butter and Sugar: Combine butter and sugar in the bowl of a stand mixer or electric hand mixer and beat until well-creamed and fluffy.
- Add Vanilla and Salt: Stir in vanilla extract and salt, mixing thoroughly and scraping down the sides of the bowl to ensure even incorporation.
- Incorporate Egg Yolk: Add the egg yolk and beat until fully combined.
- Add Flour Gradually: With mixer on medium-low speed, slowly add flour, scraping down the sides and bottom of the bowl frequently as the dough will become crumbly and dry until all flour is incorporated.
- Form Dough Ball: Transfer dough onto a clean surface and knead gently with hands until it forms a cohesive ball. Flatten into a disk about 1 inch thick, wrap in plastic wrap, and chill for 15 minutes.
- Prepare for Baking: Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Roll and Cut Dough: On a lightly floured surface, roll out dough to ¼ inch thickness using a floured rolling pin. Lightly flour cookie cutters and cut out shapes, transferring them carefully to the prepared cookie sheets. Recombine scraps, reroll, and cut more cookies.
- Bake Cookies: Bake cookies at 350°F for 12 minutes or until edges are beginning to lightly brown. Smaller cookies may require less time; larger ones may need longer. Remove from oven and let cool completely on wire racks.
- Melt Chocolate: Place dark chocolate melting wafers in one bowl and white chocolate melting wafers in another. Melt each according to package instructions, usually over a double boiler or microwave carefully.
- Dip and Decorate: Line a cookie sheet with wax paper. Firmly hold each cooled cookie at the base and dip the top into melted chocolate. Immediately place chocolate side up on wax paper and sprinkle with nonpareils before the chocolate hardens. Alternate dipping in dark and white chocolate until all cookies are coated.
- Allow Chocolate to Set: Let the chocolate coating harden completely before serving or storing.
Notes
- Cookie baking time varies depending on cookie size; watch for lightly golden edges for perfect doneness.
- Use parchment paper or silicone mats to prevent cookies from sticking during baking.
- Ensure dough is chilled to make rolling and cutting easier and to maintain cookie shape.
- When melting chocolate, heat gently to avoid burning or seizing.
- Leftover dough scraps can be recombined and rolled out again for maximum yield.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
