Half Hearted Cookies

Growing up, my mom only baked once a year (during Christmas) and only two kinds of cookies- these and chocolate chip cookies (which may be why I'm so addicted to them). The recipe came from a Land O Lakes butter cookbook from the 80s or early 90s.  You can find the original-ish recipe HERE, but I changed it up a bit.  I know valentine's day has passed, but it's never too late to say I love you [with cookies] :)



Half Hearted Cookies (slightly modified from Land O Lakes)

1 Cup Butter, softened
1 Cup Sugar
3 ounces cream cheese, softened and cut into cubes
1 large egg
1 tsp peppermint extract
3 Cups all-purpose flour

1 Cup chopped dark chocolate
4 Tbs butter
Finishing salt- like fleur de sel

1. Cream butter and sugar in a stand mixer until light and fluffy, about 5 minutes.
2. With mixer running, add cubes of cream cheese until incorporated.
3. Stir in egg and peppermint extract until well incorporated.
4. Beat in flour at low speed until the dough comes together.
5. Divide into halves and refrigerate until chilled, about 2 hours, or overnight.
6. Roll out dough into 1/4 in thickness and cut with a heart cookie cutter.
7. Bake for 7-10 minutes on an ungreased cookie sheet. The edges will ever-so-slightly brown (as you can see, mine hardly browned at all, but I like a softer cookie). Remove to a cooling rack to completely cool.
8. Melt chocolate and butter in a small saucepan over medium heat.  Whisk constantly until melted and remove from heat. 
9. Dip half of each cookie heart in the chocolate and place on waxed paper to dry. Sprinkle dipped side with a pinch of fleur de sel.

*To speed up drying you can place the cookies in the refrigerator.  Store finished cookies in an airtight container in the refrigerator.

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