Hungarian Heart-Shaped Cookies

I decided to dedicate this whole week to Valentine's celebration and not only one day so if you're also into it it's still time for you to bake these delicious cookies for a cozy romantic movies night in. In Portugal you can easily find these famously amazing cookies in any given pastry but they are usually in a square or round shape. As one of my favourite treats I've searched for an easy, as closes to the original as possible and foolproof recipe on the internet, bought heart-shaped cutters and went for it. The result were these soft, buttery and chocolaty cookes that truly melted his heart!

 Ingredients:

•  75 g powdered sugar
•  125 g margarine for cakes
•  4 cooked egg yolks + 1 to brush
•  200 g baking powder
•  40 g corn starch (Maizena)
•  1 black cooking chocolate to merge [Nestlé]

Preheat the oven to 200 degrees. Bake 4 eggs and reserve the egg yolks. In the mixer, put the sugar and margarine and beat well. Add the egg yolks, then the flour. Remove the dough, shape it into a ball and spread it with the roll on a floured surface until you get the desired thickness. Use the heart-shaped cutters to make the cookies and distribute them on trays lined with parchment paper. With a fork, lightly scratch the surface of the wafers and brush with a beaten egg yolk. Bring to bake about 8/10 minutes. Go peeking out the oven as this dough bakes fast. Remove the cookies from the oven, lift them carefully with a thin spatula and let cool on a pastry grill. Bring the chocolate to melt in a water bath (the water in the bottom bowl should not touch the chocolate containercookies into the chocolate covering half of the cookie and putting it to dry in a tray lined with parchment paper. Then take the tray to the refrigerator so that the chocolate solidifies more quickly.

Ingredientes:

• 75 g de açúcar em pó
• 125 g margarina para bolos [Vaqueiro]
• 4 gemas cozidas + 1 para pincelar
• 200 g farinha com fermento
• 40 g de amido de milho (Maizena)
• 1 chocolate negro de culinária [Nestlé] para fundir

Pré-aquecer o forno nos 200º. Cozer 4 ovos e reservar as gemas. Na batedeira, colocar o açúcar e a margarina e bater bem. Juntar as gemas  e , depois, as farinhas.Retire a massa, dê-lhe a forma de uma bola e estenda-a com o rolo numa superfície enfarinhada até obter a espessura desejada.Use os cortadores em forma de coração para fazer as bolachas e distribua-as por tabuleiros forrados com papel vegetal. Com um garfo, fazer umas riscas leves na superfície das bolachas e pincelar com gema batida.Leve a cozer cerca de 8/10 minutos. Vá espreitando o forno, pois esta massa coze rápido.Retire as bolachas do forno, levante-as cuidadosamente com uma espátula fina e deixe arrefecer sobre uma grade de pastelaria. Leve o chocolate a derreter em banho-maria (a água do recipiente de baixo não deve tocar no recipiente do chocolate).

Coloque o chocolate derretido numa taça relativamente estreita mas onde caiba uma bolacha de cada vez. Vá mergulhando as bolachas no chocolate cobrindo metade da bolacha e colocando a secar num tabuleiro forrado com papel vegetal. Leve depois o tabuleiro ao frigorífico para que o chocolate solidifique mais rapidamente.