Lollipop Cookie Valentines
12 flat wooden Popsicle sticks
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine, softened
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 (1 ounce) squares white or dark chocolate, or 6 ounces of each
1 egg white
1 1/4 cups confectioners' sugar
food coloring (optional)
assorted candies and cake decors
Soak Popsicle sticks for one hour in a bowl of cold water.
In small heavy saucepan over very low heat, stir chocolate chips
until melted and smooth. Remove from heat; let cool.
In large bowl with electric mixer at medium speed, beat butter,
brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled
chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until
smooth. Divide dough in half.
Preheat oven to 375 degrees F (190 degrees C) and grease 2 large
cookie sheets.
Roll each half out to 1/8 inch thickness between 2 sheets of wax
paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough;
cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5
minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie
sheet.
Drain sticks, pat dry. Place one stick on each heart to make 2 1/2
inch handle, pressing lightly into dough. Place remaining hearts on top; press
edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire
racks.
In 2-quart heavy saucepan over very low heat, or in top of double
boiler set over barely simmering water, stir white or milk chocolate until
melted and smooth; if using both chocolates, melt in separate 1-quart pans.
Remove from heat.
Holding each lollipop by handle, dip into chocolate to coat on
both sides; let excess chocolate drip back into pan. Place each lollipop as it
is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until
chocolate is set.
To Make Icing: In large bowl with electric mixer at high speed,
beat egg white and confectioners' sugar until very smooth. If desired, remove
small portion of icing to separate bowl; tint with drops of food coloring. Spoon
icing into decorating bag fitted with small writing tip; pipe over lollipops in desired
patterns. Decorate with assorted candies and decors; attaching with dots
of icing.
Makes 1 dozen