Chocolate Heart Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg, halved
1/2 cup cocoa powder

Whisk together flour, baking powder and salt in a small bowl and set aside. Beat butter and sugar together in a large bowl using an electric mixer on medium speed until light and fluffy. Add egg and beat until combined. Reduce speed to low, add cocoa powder and mix, then add flour mixture and mix until just combined. Divide the dough in half, press into flat disks, wrap in plastic wrap and chill in the refrigerator for three hours, but preferably overnight.

Take dough out of the refrigerator and let rest for 10 minutes. Preheat oven to 375 degrees. Roll dough on a well-floured board to a thickness of about 1/4 inch. Cut into heart shapes and transfer to parchment lined baking sheet. Bake for 12 to 15 minutes until edges are slightly darker. Transfer to cooling racks.

Chocolate drizzle
To drizzle with chocolate, melt three ounces of chocolate chips in the microwave and transfer to a sealable plastic bag. Snip the corner off with scissors and pipe over cooled cookies.

Makes about four dozen three-inch heart cookies