Chocolate-Orange Cocoa Hearts

Total Time:
2 hr 34 min
20 min
2 hr
14 min

2 dozen

  • 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
  • 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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    This recipe is featured in:

    12 Days of Cookies