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Brownie Heart Tartlets
Keepsake Cookies
Prep time:
45 minutesBaking time:
15 minutes“Grandma called these treats “tartlets,” but we called them “choc-choc cookies” because of the double dose of chocolate: a chocolate cookie shell with a brownie filling.”
Ingredients
Serves 36
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) butter
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 6 ounces semisweet chocolate, melted
- 1 tablespoon butter, melted
- 1/3 cup brown sugar
- 1 egg
- Confectioners sugar
- Mini candy hearts
Directions
1
Preheat the oven to 350F. In a food processor, combine the flour, granulated sugar and cocoa and process until blended. Add the butter and process until the mixture is crumbly. Add 2 tablespoons milk and 1 teaspoon vanilla; process until a dough forms.
2
On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a round cookie cutter or a glass with a 2 1/2-inch diameter, cut out rounds of dough. Reroll scraps as needed.
3
Carefully press the rounds into the cups of heart-shaped mini muffin pans. Trim off excess dough by gently pressing a dull knife along the tops.
4
In a medium bowl, combine the melted chocolate, melted butter, brown sugar, egg, remaining 1 tablespoon milk and remaining 1 teaspoon vanilla. Spoon 1/2 teaspoon of the filling into the dough shells in each heart cup.
5
Bake the tartlet cookies until the filling has set, about 15 minutes. Transfer the pans to a wire rack to cool slightly. Carefully remove cookies from the pans; cool completely. Decorate the cooled tartlet cookies with confectioners sugar and candy hearts.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma didn't panic if the rounds of dough tore. She would simply press the pieces together when placing the dough into the muffin cups.
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