When considering which cookie to make for Valentine's day each year, I usually pick a cookie dough that is not too sweet. That way when I add icing and candies or sprinkles for decoration there is a nice balance of flavour. This fabulous cookie is gorgeous, delicious and has a good texture without adding nuts. I love the simplicity and contrast of the dark, bittersweet chocolate and colourful icing and nonpareils. I prefer to add just a bit of sweetness with the icing but if a sweet cookie is your preference then ice the entire top layer!
2-4teaspoonsmilkyou want to make an icing that is slightly thicker than a drizzle consistency
pink colour tint
Bittersweet chocolate spread:
6ouncesbittersweet chocolateor 70% cocoa dark chocolate
2tablespoonsunsalted butter
Additional ingredients:
4tablespoonsheart shaped, pink or red candies or nonpareils
Instructions
To make the cookies:
Line two baking sheets with parchment paper.
Soften the butter by beating it with your mixer for 2 minutes.
Add the sugar, nutmeg, salt, baking powder and soda and mix to combine. Then add the mascarpone cheese and egg and beat to combine.
Beat in as much flour as you can, then add the rest of the flour using a wooden spoon.
Divide the dough in half, wrap in waxed paper and chill in the fridge for 1-2 hours.
Roll the dough on a lightly floured surface until ¼" or slightly thinner. Cut half with a 3½" heart shaped cookie cutter and half with the 3½" cutter and a smaller heart shaped cookie cutter in the centre.
Place the cookies on the parchment-lined baking sheets. I like to put the solid cookies on one sheet and the cookies with the heart shape in the centre on another sheet. (That way they bake consistently.)
Bake at 375°F for 7-12 minutes. Cool on a wire baking tray until cooled completely.
Make the bittersweet chocolate spread:
In a heavy small saucepan, over low heat, melt 6 ounces of chopped bittersweet chocolate or chocolate chips with 2 tablespoons of butter. Cool slightly before using.
Make the icing:
In a small mixing bowl, stir together one cup of sifted confectioners' sugar, ¼ teaspoon of vanilla and enough milk (2-4 tablespoons) for a soft spreading consistency.
Assemble the cookies:
Spread about a teaspoon of the chocolate on a cookie base and top with a cookie with a cutout. Spread some icing along the edges and top with some coloured nonpareils. Set the cookies on a baking rack to cool and for the icing and chocolate to harden.
I like to store these in the refrigerator to preserve the texture but they can certainly be stored in the freezer. They will just be a softer cookie when thawed.
Video
Notes
For an icing that hardens mix: 1 cup of icing sugar, 1 tablespoon meringue powder, ¼ teaspoon vanilla extract, 1½-2 tablespoons of water and pink colour tint. Beat on high with a hand blender until well mixed. Cover if not using immediately. This icing will harden quickly so use as soon as you make it for best results.