Heart to Heart Sugar Cookies
2 1/2 cups all-purpose flour
1/4 tsp salt
3/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
pink food coloring
1 oz. unsweetened chocolate, melted
In a bowl, combine flour and salt. In a large bowl, using a mixer on high, beat butter and sugar until fluffy. Beat in eggs and vanilla. On low speed, add in flour mixture until a dough forms. Wrap dough in plastic wrap; chill for 2 hours.
Divide dough into 4 equal sections. Using pink food coloring, tint one section light pink; tint another section dark pink. Knead melted chocolate into another section; leave the last section plain. Shape each section into a ball; wrap each in plastic wrap. Chill dough until firm.
Preheat over to 350. Line several baking sheets with foil. On a lightly floured surface, roll each dough ball into a 1/4-inch thickness. Using various sized heart shaped cookie cutters, cut out hearts. Transfer to prepared baking sheets.
In some of the larger heart shapes, use the smallest heart shaped cookie cutter to cut out centers. Using the tip of a knife, gently lift the centers out. Replace the centers with a small heart cutout of a different color.
For other designs, stack two different colored hearts on top of each other. Using the tip of a knife, cut hearts down the middle in zigzag design; unstack hearts.
Using an offset spatula, place a heart half with another different color half, connecting at cut edges.
Bake until edges are just browned, 8-10 minutes. Place sheets on wire racks; cool slightly. Transfer cookies to racks; cool completely.