Hopefully you’ve stocked cocoa powder in your food storage, because like many products, cocoa has risen in price significantly. It’s up 300% from last year!! Fluctuating commodity prices make a strong argument for a well-stocked food storage supply. (Watch for more information on what to stock up on this month in my upcoming posts.)
Here is a tasty recipe from joyofbaking.com to put your cocoa powder to good use for adorable Valentine’s Day cookie hearts!
Chocolate Sugar Cookie Hearts
2 3/4 cups all purpose flour
3/4 cup unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 36 – 4 inch (10 cm) cookies.
These are so cute. I’ve never had chocolate sugar cookies before. Yum. I’m looking forward to your “what to stock up on” post. March is 5% cash back on groceries on my credit card so it’ll be a good time to stock up. 🙂
These look great. And I’m so sorry I didn’t see this recipe before Valentine’s Day, because I would have definitely impressed my Valentine. But I guess I can impress him some other time. I love cookies and these are simply great. Thanks for sharing the recipe.