I inherited some vintage cookie cutters from my grandma Zella, among them a scallop-edged heart with a red wooden peg handle. With Valentine’s Day right around the corner, it seemed appropriate to make chocolate hearts to send to my nephew Roman, who now lives in North Carolina.
Cookie cutters come in nearly every shape and size, for every occasion and holiday. My cookie cutters, of which there are dozens, live in a wonderful set of stackable drawer containers in one of my kitchen cabinets. I have all the basics, plus cutters for nearly every holiday, with some animals, dinosaurs, and other fun shapes like an umbrella and a teapot mixed in. Zella’s vintage heart is among my favorites, though.
- 1 1/2 cups flour
- 3/4 cup cocoa powder
- 1/8 teaspoon salt
- 12 tablespoons butter, softened
- 1 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
In a medium bowl, combine flour, cocoa powder, and salt; set aside.
In a mixing bowl, cream together butter and sugar until fluffy. Add egg and vanilla extract, beating until well-combined.
Slowly add flour mixture, scraping the sides of the bowl often and beating until a very well-combined, soft dough forms.
Gently knead the dough a few times to make sure it comes together; roll dough into a ball and flatten into a disc. Wrap in plastic and chill for 1 hour.
Preheat oven to 375 degrees; line three baking sheets with parchment or foil.
On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with a heart-shaped cookie cutter; if using different sizes of hearts, be sure to bake all of the same size on one cookie sheet. Baking different-sized or differently-shaped cookies on the same sheet can lead to uneven results; some of your cookies might be underdone while others will be overdone.
Bake for 8-10 minutes, until edges are set. Remove from oven and cool on cookie sheets for 1-2 minutes, then remove to wire racks to cool completely.
Makes about 3 dozen, depending on the size of your cookie cutter.