Ingredients for 1 recipe Sugar Cookie Dough, at room temperature.
3 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate, very finely chopped
3 tablespoons orange marmalade
1 egg white, beaten with 1/2 teaspoon water
White sanding sugar, for sprinkling
Equipment: 2 inch by 2 1/2 inch heart shaped cookie cutter
Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with sugar cookie dough recipe and chill for 2 hours.
Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.
Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8 inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 inch by 2 1/2 inch heart shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment lined baking sheets.
Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4 inch border around the edges. Brush the outer edge of the hearts lightly with egg white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cutouts. Lightly brush the surface of the cookies with egg white wash and sprinkle generously with sanding sugar. Bake until set, about 12 to 14 minutes. Let cool on pan slightly before transferring to a rack to cool completely.
Yield: 2 dozen
.png "English"){kind=small}
