|
|
Instructions |
|
|
|
Heat oven to 350°F. Remove half of cookie dough
from wrapper; refrigerate remaining dough until
needed. Sprinkle about 3 tablespoons of the flour
onto work surface; coat sides of half of dough
with flour. With rolling pin, roll out dough to
1/4-inch thickness, adding additional flour as
needed to prevent sticking.
|
|
|
|
With floured 3-inch heart-shaped cookie cutter, cut
out hearts. Gently brush excess flour from hearts;
place 2 inches apart on ungreased cookie sheets.
Repeat with remaining half of dough.
|
|
|
|
Bake 7 to 9 minutes or until light golden brown.
Cool 1 minute; remove from cookie sheets to cooling
racks. Cool completely, about 15 minutes
|
|
|
|
in 1-quart saucepan, heat chocolate chips and
shortening over low heat, stirring occasionally,
until melted and smooth. Remove from heat. Dip
half of each cookie into melted chocolate,
allowing excess chocolate to drip off; place on
waxed paper-lined cookie sheets. Sprinkle with
colored sugar.
|
|
|
|
Originally Submitted
5/9/2012
|
