Chocolate-Covered Hearts
Description
Homemade cookies for tea. In a bowl, use an electric mixer to beat butter, sugar, and vanilla. Reduce speed and add flour and salt. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. On a lightly floured surface, roll out the dough to a thickness of 2–3 mm. Cut out heart shapes using a cookie cutter. Place the cookies on ungreased baking sheets and chill for 30 minutes. Preheat the oven to 150°C with a rack in the center. Prick the cookies with a fork. Bake until the edges begin to turn brown, about 18 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days. In a heatproof bowl set over a saucepan of simmering water, melt chocolate, stirring occasionally. Add butter. Dip half or one-third of each cookie into the chocolate mixture. Place the cookies on a baking sheet and freeze for 10 minutes. Serve warm or chilled. Perfect with tea.