Black & White Hearts

1. 1

   Combine butter, sugar, cream cheese, egg and vanilla in large bowl.

2. 2

   Beat with electric mixer at medium speed, scraping bowl often, until light and fluffy.

3. 3

   Add flour; beat until well blended.

4. 4

   Divide dough in half; wrap each half in waxed paper.

5. 5

   Refrigerate 2 hours or until firm.

6. 6

   Preheat oven to 375 degrees.

7. 7

   Roll dough to 1/8-inch thickness on lightly floured 2-inch heart-shaped cookie cutter.

8. 8

   Place cutouts 1 inch apart on ungreased cookie sheets.

9. 9

   Bake 7 to 10 minutes or until edges are very lightly browned.

10. 10

    Remove immediately to wire racks to cool completely.

11. 11

    Melt chocolate chips and shortening in small saucepan over low heat 4 to 6 minutes or until melted.

12. 12

    Dip half of each heart into melted chocolate.

13. 13

    Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is set.

14. 14

    Store, covered, in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.