old fashioned butter valentine cookies dipped in chocolate

Ingredients

• Servings: 2
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3/4 cup white sugar
• 1 large egg
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup seedless raspberry jam
• 4 ounces semisweet chocolate chips
• 2 tablespoons butter

Recipe

• sift the flour, baking powder, and salt together in a bowl; set aside.
• beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
• gradually mix the flour mixture into the butter mixture.
• shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
• working with half the dough at a time, roll out dough to about 1/8-inch thick.
• cut into cookies with a large heart shaped cookie cutter. repeat with the remaining half of the dough.
• cut the center of half of the cookies with a smaller heart shaped cookie cutter.
• place an open centered cookie on top of a whole cookie to form a sandwich. arrange cookies on an ungreased baking sheet; set aside.
• preheat an oven to 400 degrees f (200 degrees c).
• place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
• fill the center of the cookies with the jam. refrigerate cookies for 10 minutes.
• bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. cookies will be pale in color.
• transfer cookies to a wire rack to cool completely.
• melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
• spoon chocolate decoratively over half of each cookie.
• place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.