Photo by Christine Lane.
I interrupt my regularly scheduled program of peanut butter cookies in the spirit of a certain February the 14th holiday. Full credit for this slightly adapted recipe goes to the lovely Christina Lane (Texas native!), the baking maven behind "Dessert For Two."
Ingredients
4 Tbs unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1/2 Tsp vanilla extract
1 teaspoon red gel food coloring
1/2 cup + 1 tablespoon all-purpose flour
2 Tbs unsweetened cocoa powder
1/4 Tsp baking soda
1/8 Tsp fine salt
6 chocolate peanut butter hearts
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Combine butter, sugar, egg yolk, vanilla extract, and red food coloring. Stir very well to combine.
Think my red food coloring was a bit too old.
3. Sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
4. Using a spatula (or your floured hands), press the dough flat and evenly in the bowl. Divide dough in half and shape into 2 balls.
5. Roll each dough ball lightly extra granulated sugar. Form approximately 3 smaller balls from each of 2 larger dough balls (6 small balls total).
6. Space evenly on the prepared baking sheet. Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
7. Cool completely. Press chocolate peanut butter heart into the center of each cookie.
8. Transfer cookies to fridge to allow hearts to set (without melting!).
Eat with gusto with someone you love.