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Chocolate-Dipped Crescent Hearts Recipe

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Chocolate-Dipped Crescent Hearts Recipe

© 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.
These pretty little crescent heart cookies are fast, easy, colorful, and tasty. I am partial to dark chocolate with these cookies, but use your favorite. If you are a true chocoholic, you may want to cover them completely in chocolate. Your choice. Perfect for Valentine's Day or any special occasion. Let the kids help.

Prep Time: 15minutes

Cook Time: 15minutes

Chill Time:: 30minutes

Total Time: 1hour

Yield: 32 cookies

Ingredients:

  • 1/4 cup (about) red decorator granulated sugar crystals
  • 1 (8-ounce) can refrigerated crescent rolls
  • 1/2 teaspoon (about) cinnamon
  • 2 Tablespoons butter, melted
  • 1 cup semi-sweet or chocolate (optional)
  • 1 ounce paraffin wax, grated or chopped

Preparation:

Sprinkle half of the red sugar on the cutting board. Unroll crescent roll dough, separate into 4 rectangles, and place on top of the sugared board. Press the perforations to seal, then gently press dough into the sugar. Brush rectangles with half of the melted butter. Sprinkle generously with all of the cinnamon and remaining red sugar.

From the long side, roll one rectangle jelly-roll fashion up to the center of the dough. Then roll the top side down to meet the bottom in the center. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 to 60 minutes (or overnight) to firm up.

Preheat oven to 375 F. Line baking sheets with parchment paper or silpats.

Remove dough, unwrap and place on cutting board. Slice each roll into 8 pieces and place cut-side down about 2 inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.

Bake 10 to 13 minutes until golden. Reshape cookies if necessary and let cool.

Melt paraffin wax in the top of a double-boiler. Add chocolate, stirring constantly until smooth. Remove from heat. Transfer melted chocolate to a shallow juice cup. Dip crescent heart cookies halfway into melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.

Yield: 32 cookies
Chocolate-Dipped Crescent Hearts Recipe Photo © 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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