Honningkagehjerter, Part II

For Honningkagehjerter, Part I, click here.

So after the dough has been in the fridge for two days, pull the dough out and let it come to room temperature to make it easier to roll.

"Flour" your surface with unsweetened cocoa and roll out the dough.

Use a heart-shaped cookie cutter. Bake at 370 degrees for 15 minutes.

Let cool completely then melt semisweet chocolate in a double-boiler. Paint the tops of the cookies with a layer of chocolate.

For a more traditional look, press decorative bits of paper into the chocolate before it cools completely.

Here's what Honningkagehjerter look like when they are made by a real Dane...

And here's what they look like when they are made by an American of Filipino descent who learned to cook in Italy...

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