Cookies from the Heart

Chocolate Dough
2 cups all-purpose flour
1/2 cup cocoa, preferably Dutch processed
3/4 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla extract

Vanilla and Red Dough
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla extract
Red food coloring
1 egg white, slightly beaten

Preheat oven temperature to 350 degrees.

Lightly grease or line baking sheets with parchment paper. Use large 4- or 5-inch heart cookie cutter.

For the chocolate dough: In a small bowl, stir together flour, cocoa and baking powder. Set aside.

In a medium bowl, beat together the butter, sugar, egg and vanilla until light, about 2 minutes. Add flour mixture and stir until combined and even in color. Set aside.

For the vanilla and red dough: In a small bowl, stir together flour and baking powder. Set aside.

In a medium bowl, beat together the butter, sugar, egg and vanilla until light, about 2 minutes. Add flour mixture and stir until combined. Divide dough in half. Add red color to one half until desired shade is achieved.

To create swirls of color in dough: Divide chocolate dough into 6 pieces. Divide red and vanilla dough into 4 pieces each.

Press 3 chocolate pieces together with 2 red and 2 vanilla pieces, alternating colors, to create dough ball. Repeat with remaining dough pieces to create second dough ball. Wrap dough balls in plastic and chill 4 hours or overnight.

Roll dough into 1/4-inch thickness and cut with large heart cookie cutter. Place on baking sheets, 2 inches apart. Brush lightly with egg white and bake 10-12 minutes until very light brown.

Makes 20-24 large cookies

Baker's hint: For smaller cookies, roll dough 1/8 inch thick and bake 7-10 minutes.

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