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Sugar Hearts



* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/4 cup half-and-half
* 1 large egg
* 1 large egg yolk
* 6 ounces semisweet chocolate, coarsely chopped


Sift the flour, baking powder, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the vanilla and almond extracts and half-and-half. Add the egg and egg yolk, beating until just blended.
Mix in the dry ingredients to form a soft dough. Divide the dough in half. Press the dough into disks, wrap each in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350F. Line three cookie sheets with parchment paper. Roll out one of the disks of dough on a lightly floured surface to a thickness of l/4 inch. Use a 2 1/2-inch heart cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 2 inches apart. Repeat with the remaining dough. Bake, one sheet at a time, for 12-15 minutes, or until just golden. Transfer to racks and let cool completely.
Melt the chocolate in a double boiler over barely simmering water. Dip the hearts half-way into the chocolate and let stand for 30 minutes until set.













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