Valentine’s Day from the Heart

By Beatrice Ojakangas

Chocolate Dipped Lemon Hearts

These heart shaped cookies are dipped in chocolate, either white or dark.

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg yolk

2 teaspoons freshly grated lemon zest

2 cups all-purpose flour

½ teaspoon baking soda

Chocolate Dip

3/4 cup semi-sweet chocolate chips

1 teaspoon vegetable oil

Preheat oven to 325°F. Cover 2 baking sheets with parchment paper.

In a large bowl cream the butter and sugar until smooth. Add the egg yolk and lemon zest and beat until light and lemon colored. Stir the flour and baking soda together and add to the butter mixture; stir until dough is smooth.

Turn out onto a lightly floured surface and roll out to 1/8 inch thickness. With heart-shaped cookie cutters, cut out cookies and place them 2 inches apart on the baking sheets. Bake 20 minutes or until cookies are firm and begin to brown on the edges. Remove from the oven and cool on a rack.

For the chocolate dip, measure the chocolate chips in a glass measuring cup and add the oil. Microwave 30 seconds at a time, stirring between each 30 seconds until the chocolate is melted.

Dip each cookie heart halfway into the chocolate and place on a sheet of waxed paper to cool and harden.

Makes about 6 dozen cookies