Chocolate Filled Valentine Sugar Cookies
18 lollipop sandwich cookies
- 1 cup butter, softened (2 sticks)
- 1 cup Florida Crystals® Natural Cane Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 (1.55-oz.) milk chocolate squares
- Additional chocolate for decorating
- 18 craft or lollipop sticks
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Break bar into squares; set aside.
Beat butter and sugar together in large mixing bowl until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, stir together flour, baking powder and salt; gradually add to sugar mixture. Divide dough in half; shape each section into a disc. Wrap each disc in plastic wrap; chill 1 to 2 hours, until firm enough to handle.
On lightly-floured surface, roll out one-half of dough at a time, to 1/4 inch thickness. Use heart-shaped cookie cutter to cut out even number hearts and place half on prepared cookie sheet. Add one small chocolate piece in center of each heart. Insert sticks lengthwise, just below the chocolate. The stick should be at least one inch into the cookie, moisten the edge of the cookie lightly with water and cover with another heart-shaped cookie. Pressing gently, seal cookie edges.
Bake 16 to 18 minutes or until lightly browned at edges. Cool on wire rack. When cookies have cooled completely, melt remaining chocolate and drizzle on top of cookies.
To melt chocolate, place in a microwave-safe bowl, cook for 30 seconds, stir and continue for intervals of 15 seconds, stirring in between until melted.