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© Meredith Corporation. All rights reserved. Used with permission.
(about 24, 2 1/2-inch cookie hearts)
In a large bowl, beat butter with an electric mixer on medium to high speed about 30 seconds. Add about half of the flour, the brown sugar, cocoa powder, chili powder and cinnamon. Beat until combined. Stir in the remaining flour. Stir in the 3/4 cup chocolate pieces. Wrap and chill dough for 1 to 2 hours until easy to handle.
Preheat oven to 325°F. On a lightly floured surface roll dough 1/4-inch thick. Cut cookies with a 2 1/2-inch cutter (such as a circle, leaf or heart). Reroll as necessary. Place 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes or until edges are set and tops appear dry. Let stand on cookie sheets 2 minutes before transferring to wire racks to cool completely.
In a small saucepan, melt the 1/2 cup chocolate pieces and shortening over low heat, stirring occasionally. (Or in a small microwave-safe bowl, microwave chocolate and shortening, on Medium, for 1 to 2 minutes until smooth and melted, stirring every 30 seconds.)
On the counter, set wire rack over a large sheet of parchment or waxed paper. Dip edges or one half of each cookie in melted chocolate (or drizzle chocolate over cookie). Let excess chocolate drip off; roll edges in pistachios or sprinkle pistachios over chocolate. Leave cookies on wire racks until chocolate sets.