Sorry for not posting for a while! School’s already quite busy and I’ve been baking some old favourites like chocolate chip banana bread – I added 7 almost-totally-black bananas and it was sooo good. Got lots of positive feedback =)
Anyway, my boyfriend (who always complains that I don’t bake him anything) is coming to visit me at school this weekend, so I finally decided to bake him something =) I found this cute recipe online for “Chocolate and Vanilla Heart-Shaped Sugar Cookies“, quite a mouthful (pun intended) so I’ll just call them Double Heart Sugar Cookies.
Here are some pics. I don’t have access to my DSLR for the next few weeks or so, please bear with me 
Made the dough, kneaded it and kept it in the fridge overnight.
Rolled out the dough (vanilla and chocolate seperately) and cut out big hearts. Then used a small cookie cutter to cut the insides.
Cute
These were extremely easy to make! The original author used 3 cookie cutters but I only managed to use two. I already had a small heart cookie cutter from before so I went to Michael’s (craft store) to buy a 3″ heart cutter. It was $1.50 but I had a 40% off coupon so it came out to ~$0.80. AWESOME! Michael’s always has coupons, people often post up new coupons at this forum.
Things to improve/learn for next time:
- Roll the dough to the same thickness. It was odd when the small hearts were thinner or thicker than the big heart
Double Heart Sugar Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ¼ cup unsweetened cocoa
Preparation:
Using an electric mixer, beat the butter and sugar in a large bowl until fluffy. Beat in the egg and vanilla. Sift the flour, baking powder, and salt over; stir to blend well. Turn the dough out onto lightly floured surface and knead gently 1 minute. Divide the dough into 2 equal pieces. Add the cocoa powder to the one portion, knead until well combined. Shape the dough into two 1/2-inch-thick discs. Wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let the dough soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 350°F. Line two large baking sheets with parchment paper. Working with 1 dough piece at a time, roll out the dough on a parchment lined surface to 1/8-inch thickness. Using floured, about 3-inch size, heart-shaped cutters, cut out the cookies. Pull away the excess dough from around the cookies. Transfer the cookies to the prepared baking sheet, spacing about ½ inch apart (cookies will not spread during baking). Repeat with the trimmings. Cover the sheet with plastic wrap or parchment and place in a fridge to firm up, for about 20 minutes. Repeat with the second piece of dough. Place the cut out cookies in the fridge as well. With 2-inch heart-shaped cookie cutter, cut smaller hearts in the centers of vanilla and chocolate cookies. Cut the smallest hearts from the medium hearts using tiny 1-inch cutter. Remove the medium-sized and the smallest hearts from the large cookies and switch the different colors to get two-tone cookies. Let chill for another 20 minutes, then bake in batches, for about 11-12 minutes. Let cool 5 minutes on the sheet on the rack, then transfer the cookies to the rack to cool completely.