CHOCOLATE TRIFLE    HEARTFELT COOKIES
 
Ingredients  

Ingredients
  • 1 package brownie mix
  • 1 package instant chocolate pudding mix
  • 1/2 cup of water
  • 1 can sweetened condensed milk
  • 1 container frozen whipped topping, thawed
  • 1 bar chocolate candy
  
  • 3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, unsalted) butter, softened (don't use margarine)
  • 1 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
 
 
 
Directions
  • Prepare brownie mix according to package directions and cool completely.  Cut into 1 inch squares.
  • In a large bowl, combine pudding mix, water, and sweetened condensed milk.  Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  • In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
 

Directions

  • Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended.  Beat until light and fluffy, 5 minutes.  Beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
  • Preheat oven to 350-degree F. On a lightly floured surface, with floured rolling pin, roll 1 disk of dough until slightly less than 1/4-inch thick; keep remaining dough refrigerated. With floured 2- to 4-inch heart-shaped cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased cookie sheets.
  • Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings, one disk at a time.
  • For glaze, stir together confectioners’ sugar and juice until icing is spreadable (add more juice if you need to). Spread glaze onto cookies and sprinkle sugar crystals on top, if you like. You can also use 1 tsp. of glaze to "glue" a smaller heart to a larger one.