Photo: Chocolate-Orange Cocoa Hearts Recipe
Ingredients
- Ingredients for 1 recipe Sugar Cookie Dough, at room temperature
- 3 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate, very finely chopped
- 3 tablespoons orange marmalade
- 1 egg white, beaten with 1/2 teaspoon water
- White sanding sugar, for sprinkling
- Equipment: 2-by-2 1/2-inch heart-shaped cookie cutter
Directions
Start with Alton's Sugar Cookie dough recipe.
Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with Sugar Cookie Dough recipe and chill for 2 hours.
Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.
Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets.
Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
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By merryl.george
on April 24, 2013
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Made these many time, always a big hit with everyone! I only use the chocolate cocoa powder, and don't always sprinkle with sugar! Comes out great every time. Don't really understand all the negative reviews...
By jpaprakis_12666185
Pickering, 41
on February 17, 2010
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I bought all the ingredients for this recipe before reading the comments, and so I was unsure how it would turn out after reading all these negative reviews! I actually found it to be quite tasty personally, the cookies tasted like regular sugar cookies and the filling was an interesting addition.
A few words of advice for anyone considering making this recipe: I found the dough was much easier to work with when rolled out in batches, I made sure to roll it out very thin as each cookie is really two cookies, and I would suggest adding a bit more jam in the filling as I could hardly taste the orange.
Overall though, a great recipe for any time of the year!
By colleendavis82_...
Philadelphia, 78
on February 07, 2010
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I was planning to make these cookies, and was slightly discouraged by the other reviews. I decided to see it as a challenge, and made them anyway since I'm not a fan of overly sweet cookies and that appeared to be the major problem in the other reviews- that it wasn't sweet enough. I made some slight alterations to the recipe, and did not have any of the problems the other two reviewers mentioned. I am lactose-intolerant, so I substituted earth-balance vegan buttery sticks for the butter, and soymilk for the milk. I also added about 1 tbsp more sugar, 1 tsp vanilla, and cut back on the cocoa slightly in the dough. Using confectioner's sugar on my counter and rolling pin, I had no problems rolling out the dough. In fact, I found it easier than usual with cookie dough. I also checked them frequently and rotated them half-way through cooking and they were done at around 10 minutes. What came out was a crunchy, but chewy, slightly sweet chocolate cookie with a rich chocolatey filling. Were they my favorite cookies? No, But they certainly weren't terrible, and they got gobbled up pretty quick. I only made half the dough, so I'll probably experiment with some other fillings.
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