- butter - 4 cups
- powdered sugar - 3/4 Glass
- extract of vanilla - 1 teaspoon
- flour - 2 Cups
- salt - 1/2 teaspoonfuls
- semisweet or bitter chocolate - 90 Grams (finely chopped)
- canola oil or vegetable oil - 1 teaspoon
Whisk the butter, sugar and vanilla in an electric mixer. Reduce the speed and add flour and salt. Wrap the dough in a food film, put in the refrigerator for at least 2 hours or at night. Roll a dough 2-3 mm thick on a lightly floured surface. Cut from the heart test with a cookie cutter. Lay the cookies on unglazed sheets for baking, cool for 30 minutes. Heat the oven to 150 degrees with the counter in the center. Puncture the cookie with a fork. Bake until the cookie starts to acquire a brown color, about 18 minutes. The cookie can be stored in an airtight container at room temperature for 5 days. In a heat-resistant bowl over a pot of boiling water, melt the chocolate, stirring occasionally. Add the oil. Dip half or one third of each cookie into the chocolate mixture. Place the cookies on a baking sheet and put in the freezer for 10 minutes. Serve.
Servings: 40