Chocolate-Orange Cocoa Hearts
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Unsweetened Cocoa Powder3 tbsps
Orange Marmalade1 cup
Sugar3 cups
All-Purpose Flour3 tsp
Baking Powder1 tsp
Salt1 tbsp
MilkDirections:
1
Special equipment: 2-by-2 1/2-inch heart-shaped cookie cutter Add and sift the cocoa powder with the flour, baking powder and salt
2
Proceed with Sugar Cookie Dough recipe and chill for 2 hours
3
Preheat the oven to 375 degrees F
4
Stir the chopped chocolate and marmalade together in a small bowl until combined
5
Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick
6
Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed
7
With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed
8
Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets
9
Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges
10
Brush the outer edge of the hearts lightly with egg-white wash
11
Place another dough heart over the filling and gently press the edges to seal
12
Continue with remaining dough cut-outs
13
Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar
14
Bake until set, about 12-14 minutes
15
Let cool on the pan slightly before transferring to a rack to cool completely
16
Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt
17
Set aside
18
Place butter and sugar in large bowl of electric stand mixer and beat until light in color
19
Add egg and milk and beat to combine
20
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl
21
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours
22
Preheat oven to 375 degrees F
23
Sprinkle surface where you will roll out dough with powdered sugar
24
Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick
25
Move the dough around and check underneath frequently to make sure it is not sticking
26
If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill
27
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time
28
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack
29
Serve as is or ice as desired
30
Store in airtight container for up to 1 week