Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.
12 wooden cake pop sticks
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 cups plain flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
Dipping in Chocolate
12 (28g) squares white chocolate
1 egg white
1 1/4 cups icing sugar
3 drops red food coloring
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Cookies: Soak craft sticks for one hour in a bowl of cold water.
In small heavy saucepan over very low heat stir chocolate chips until melted and smooth. Remove from heat then let cool.
In large bowl with electric mixer at medium speed beat the butter, brown sugar and vanilla until fluffy. Beat egg in well then beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
Preheat oven to 190 degrees C. Grease 2 large baking trays.
Roll each half out to 4mm thickness between 2 sheets of wax paper then freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough then cut dough out using 10cm heart-shaped cutter. Reroll scraps, freeze again 5 minutes then cut out. Place half of the hearts 2cm apart on prepared baking tray.
Drain sticks, pat dry. Place one stick on each heart to make a handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
Dipping in Chocolate: In a heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth then if using both chocolates, melt in separate saucepans. Remove from heat.
Holding each lollipop by handle, dip into chocolate to coat on both sides then let excess chocolate drip back into the saucepan. Place each lollipop as it is coated on baking paper lined baking tray then refrigerate 20 minutes until chocolate is set.
Icing: In large bowl with electric mixer at high speed, beat egg white and icing sugar until very smooth. If desired, remove small portion of icing to separate bowl, tint with drops of food coloring.
Spoon icing into decorating bag fitted with small writing tip then pipe over lollipops in desired patterns. Decorate with assorted candies and decors, attaching with dots of icing.