Chocolate Dipped Heart Shape Cinnamon Cookies

Ingredients
- Whole wheat flour 2 & ½ cup
- Butter 1 cup
- Sugar ½ cup
- Vanilla essence 2 tsp
- Cinnamon powder 1 tsp
- Milk 3 tbsp
Instructions
- Shift wheat flour and cinnamon powder in a bowl. Keep aside.
- Take butter (at room temperature) and sugar in a large bowl. Whisk until creamy and fluffy using hand / electric whisk.
- Next add milk and vanilla essence. Whisk again until everything incorporate well.
- Now add dry ingredients to the fluffy mixture and mix well to get a sticky dough.
- Wrap the dough with a cling film and freeze for 10-15 minutes.
- Meanwhile preheat the oven at 180 deg C.
- After 10-15 minutes, take out the dough from refrigerator.
- Roll the dough into a 1/4 inch disc using a rolling pin.
- Using a heart shape cookie cutter, cut out heart shapes.
- Place the heart shape cut-outs on a baking tray lined with baking sheet and bake them for 25-30 minutes.
- Remove from oven, place all the heart shape cookies on a wire rack to cool down completely.
- Meanwhile melt dark chocolate chunks by using double boiler or just microwave for 1 - 1.5 minutes. Stir in between until smooth.
- Pick one heart cookie, dip one edge into the melted chocolate, allow excess chocolate to drip off the cookie and then place on a plate lined with baking paper.
- Repeat the same process for rest of the cookies and finally put the plate in the refrigerator for about 10-15 minutes or until the chocolate has hardened.
- Store in refrigerator putting in an air-tight container with baking / wax paper in between !
Notes
- Always store these cookies in refrigerator, otherwise the chocolate’ll start to melt. Whenever needed, just take out and serve and then again store in refrigerator.
- Strongness of cinnamon content can be reduced to 3/4 – 1/2 tsp, if desire.
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