Try one of our cookie recipes and keep
your cookie jar full.
We also have more cookie recipes in the
Christmas section of
Razzle Dazzle Recipes.
For the hearts:
2 tablespoons instant espresso powder
1 tablespoon water
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
For the drizzle:
2/3 cup powdered (confectioners') sugar
2 teaspoons water
red food color: gel, paste, or powder
Preheat oven to 350 F. In a small bowl, stir together the espresso powder in the
water to dissolve the espresso powder. In a medium bowl, whisk together the
flour, cocoa powder, nutmeg and salt until well blended. In a large bowl, beat
together the butter, sugar, egg and vanilla on medium speed until light and
fluffy, about 3 minutes. Beat in the dissolved espresso. Stir the flour mixture
into the butter mixture until well blended. Spoon the dough into a cookie press
fitted with a heart-shaped disk. Press the dough out onto ungreased baking
sheets, spacing the cookies about 1 inch apart. Bake the cookies for 12 minutes
or until they are dry. With a metal spatula, transfer cookies to wire racks to
Make the drizzle:
In a small bowl, stir together 1/3 cup powdered sugar and 1 teaspoon of the
water until smooth and a good drizzling consistency. In a second bowl, whisk
together the remaining 1/3 cup powdered sugar, 1 teaspoon of water, and red food
color until smooth, evenly colored and a good drizzling consistency. Spoon each
color into a self-closing plastic bag. Snip a tiny corner off of each bag, and
drizzle both colors over cookies. Let the cookies stand at room temperature
until the drizzles are dry. Store in an airtight container at room temperature
for up to 1 week.
Variation: for Mocha Wreaths, use a wreath-shaped disk in your cookie press and
substitute green food color for red.
Note: Adapted from a recipe found in Family Circle "Christmas Cookies & Crafts,"
YIELD: About 108 Cookies