Chocolate Cookies Made with Love

Chocolate Cookies Made with Love
Designed by
All Rights Reserved

Chocolate cookies made in your own kitchen our the perfect gift for Valentine's Day or anniversaries. They also work wonderfully for wedding showers or a welcome back gift for returning honeymooners. Light, but delicious, they bring smiles with every bite.

~Chocolate Meringues~


3 egg whites

3/4 tsp. vanilla

3/4 cup sugar

3/4 cup unsweetened cocoa powder

Chocolate Glaze (below)

In a large mixer bowl beat egg whites with vanilla until soft peaks form (tips curl over). Gradually add sugar, beating until stiff peaks form (tips stand straight). Sift cocoa powder over egg white mixture; gently fold cocoa powder into egg white mixture. On cookie sheet covered with brown paper, pipe mixture through pastry bag fitted with large star tip. Bake in a 300 degree over for 35-40 minutes. Peel off paper; cool on wire rack. Dip one half of each cookie in Chocolate Glaze. Place on a waxed paper-lined cookie sheet until chocolate hardens. Makes 36.

Chocolate Glaze:In saucepan melt 1/2 cup semisweet chocolate pieces or three squares (3 ounces)semisweet chocolate and 1 tablespoon shortening.

~Stacked Heart Cookies~


1/2 cup butter or margarine

1 cup firmly packed brown sugar

1 egg

1/2 tsp. vanilla extract

3 ounces melted unsweetened chocolate

1 cup semisweet chocolate chips, melted

1/2 cup finely ground almonds

2 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3 tablespoons evaporated milk

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until fluffy. Add egg and beat until smooth. Add vanilla and chocolates, beating until smooth. Stir in nuts. In a another bowl sift together next four ingredients. Stir dry mixture alternately with milk into creamed mixture, mixing until a soft dough form.

On a lightly floured surface. use a floured rolling pin to roll out dough to 1/4 inch thickness. Cut out shapes by using a set of heart cookie cutters in varied sizes or make your own templates out of paper and cut around them with a sharp knife. Transfer cookies to a greased baking sheet. Bake 10-12 minutes. Cool completely on a wire rack. Starting with the largest size stack two of each size cookie together. Tie each stack with a gold ribbon, then wrap in plastic wrap or cellophane. Gather at the top and tie with again with a ribbon and attach a gift tag.

~Chocolate Almond Bonbons~


4 ounces sweet baking chocolate

2 tablespoons milk

1/4 cup sugar

3/4 cup margarine or butter, softened

2 tsp. vanilla

2 cups all purpose flour

1/4 tsp. salt

1 (3 1/2 ounce)tube almond paste


Heat oven to 350 degrees. In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth. In a large bowl, beat 1/4 cup sugar and margarine until light and fluffy. Blend in chocolate mixture and vanilla. Stir in flour and salt;mix well. Using round teaspoonsful of dough; shape into balls. Place 2 inches apart on ungreased cookie sheets. Make an indentation in center of each cookie. Fill with scant 1/4 tsp. almond paste; press dough around filling to cover. Bake at 350 degrees for 9-11 minutes or until set. Remove from sheets; roll in sugar. Cool completely. Makes 4 dozen cookies.

Chocolate Shortbread


1 cup butter

2/3 cup confectioners sugar

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1/4 cup cocoa

1/4 tsp. salt

Confectioners sugar

In a large bowl, cream butter, sugar and vanilla. In another bowl, combine flour, cocoa and salt. Stir flour mixture into butter mixture. Wrap dough in plastic wrap and chill 30 minutes. Preheat oven to 300 degrees. Press dough into a 15x10x1 inch jelly roll pan. Bake 30 minutes. Remove from oven and cut out warm shortbread in pan using a 2 inch wide heart shaped cookie cutter. Remove cookies from pan and cool on wire rack. Sprinkle cookies with confectioners sugar and store in airtight container.

Notes: Cookies may be given in decorator tins (Victorian designs would be extra special),or decorator cellophane bags. You can also sew very simple tapestry bags and gather the top with a ribbon after inserting a plastic bag with the cookies inside. Wicker baskets lined with antique doilies can be used as well for a beautiful old fashioned look.

About the author

Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge. For more recipes and cooking tidbits subscribe to Tea Time Tidbits by sending any email to

Related Recipe Features

Dainty Cookies

Chocolate Recipes at


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada