Ann and Anh~

My heart skipped a beat when I saw Anh's heart imprint cookies:)~

I was excited to make them..and printed up a rough draft of her recipe and instructions..

Jacques decided to change a thermostat at home and took off the electricity:( So I was left w/out true visuals..He did say he could do it after ..but I thought..nono.. I was worried they would take me too much time..:)
Oh lala I ruined the first of the 2 set cookie recipe..

The next day..all was well and I looked at the computer while assembling part 2:)

Heaven sent..They worked..Once you GET it..they are a cinch..they are keepers..and they look and remind me of Anh:)

they are darling..and with a cup..a tiny cup or two of Harney's Valentine tea..(Chocolate and roses!)..they are a real treat~

La Recette~

Chocolate Heart Imprint Cookies

(The cookie dough recipe is from Donna Hay Magazine)

Ingredients (for 40-50 cookies, size of a 50c Australian coin)
125g unsalted butter, at room temperature
110g castor sugar
1 egg
1 teaspoon vanilla extract
225g plain flour
1 teaspoon cocoa powder

Method

Cream the butter and sugar until pale and light. Add the egg and beat to combine. Sift flour, add vanilla and combine well.

Divide the mixture into 3 parts. Mix 1 portion with cocoa powder. Wrap the cookies dough with plastic wrap and chill foe 20 mins.

Divide the chocolate dough into 4 portions. Use two portions first, roll them into two thin logs (like chopsticks). Use your fingers to pinch the top of the two logs together. Try to shape it so that the top part points up (this is the bottom of the heart)
Now, carefully and gently invert the two lines so that the bottom of the line is on top. Pinch some white dough, and roll them into a thin log, which hasthe same length with the chocolate log.


Gently line the white log into the middle of the chocolate lines, where the two wings of the heart are (see photo). Basically, if you slice the chocolate part across, you will have the heart shape!


Repeat the above process so you will have two heart-shaped logs.
Divide the white dough into two. Work with each at a time. Roll the dough between parchment papers until it is about 5mm thin. Remove the papers.


Place 1 heart-shaped log in the middle of the white dough. Roll up, Swiss-roll style to enclose the heart shape log. Seal. Repeat with the remaining white dough and heart-shaped log. Cover with cling wrap and refrigerate for at least 1 hour.

Preheat the oven to 160C. Line baking tray with baking paper.

Take the cookies logs out of the fridge, and slice 1cm thick. Place onto the tray, and bake for 12 mins or until golden. Cool on a cookies rack then store properly.
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Please do go LOOK at Anh's Post and look at the photos:)

You need to:)

It pleased me to set everything up on one of my beautiful AnnT boards~

You all know my fondness for Ann's boards..I think I have 3..my son-in law 1..and my friend 1..:)

They are treasures..heirlooms really.
One I use to chop(One side..blush) the other two..to serve.


Ann's blog is one of the first I followed..I think I have peaked and commented on every post.Her recipes are wonderful..true blue..and winners here..
She and her husband make beautiful..unique products..
I love the live edges on everything..so natural..and I love the wood.
The scent..Everything!

It is nice to have and to hold something natural,and hand made.
The fact that they are unique..thrills me..I asked my friend if she still loved her board 5 yrs later:) Her husband said,she won't use it! She loves it..!
He made us smile.
My son-in-law..uses it all the time and it looks amazing.He's our favorite chef..I know it's his favorite board.They remind me of him..:)And Ann..and Moe..and my friends 35th wedding anniversary yrs ago~..

Look ...they are signed and numbered also:)
Coup de Coeur~