Cook Time: 15 minutes
Yield: 32 cookies
Total Time: 30 minutes
Ingredients:
three Tablespoons red decorator sugar
one (8-ounce) can refrigerated crescent rolls
1/2 teaspoon cinnamon
two Tablespoons butter, melted
four ounces melted semi-sweet chocolate (optional)
one ounce paraffin wax
Preparation:
Sprinkle have of the red sugar on the cutting board. Unroll crescent roll dough, separate in to four rectangles, and place on top of the sugared board. Press the perforations to seal, then gently press dough in to the sugar. Brush rectangles with half of the melted butter. Sprinkle with all of the cinnamon and remaining red sugar.
From the long side, roll rectangle jelly-roll fashion up to the middle of the dough. Then roll the top side down to meet the bottom in the middle. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 minutes to firm up.
Remove dough, unwrap and place on cutting board. Slice each roll in to 8 pieces and place cut-side down about two inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.
Preheat oven to 375 F. Line baking sheets with parchment paper or silpats.
Bake 9 to 13 minutes until golden. Reshape cookies if necessary and let cold.
Melt chocolate and paraffin wax together, stirring until smooth. Dip crescent heart cookies halfway in to melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.
Yield: 32 cookies
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