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      RECIPE TITLE "A puzzling cookie valentine" source: Sunset magazine Feb 1992

    yieldsMakes 10 time-- difficultyeasy

    BE MINE? LOVE YOU? What will the valentine reveal? Sandee Cameron creates a sweet mystery with her Love You to Pieces shortbread valentine. With the help of her two young sons, she uses chocolate bits to stud an abbreviated billet-doux traced on the super-size heart. Baked whole, the warm cookie is then cut apart randomly and presented as a puzzle.

    What will your puzzle valentine say when assembled?

    Love You to Pieces

      RECIPE INGREDIENTS

    Shortbread

    • 2 cups all-purpose flour
    • 2/3 cup sugar
    • 1/3 cup cornstarch
    • 1 cup (1/2 lb.) butter or margarine, at room temperature

    About 1/2 cup semisweet chocolate baking chips, small candy-coated chocolates, or raisins

      RECIPE METHOD

    In a food processor or with a mixer, combine flour, sugar, and cornstarch. Add butter, in chunks. Whirl or mix until dough is well blended.

    Scrape dough onto a lightly buttered 14-by 17-inch baking sheet. Using hands, pat dough out 1/4 inch thick, then shape into a heart that is about 12 inches tall and 14 inches wide.

    With the tip of a skewer or sharp knife, write a message on the heart, scoring lightly (it's helpful to write the message first on a heart-size piece of paper). If you don't like the results, pat smooth and try again. Press chocolate pieces into lines.

    Bake cookie in a 275[degrees] oven until pale gold, about I hour. At once, cut cookie with a sharp knife into 6 to 10 pieces of random shapes, but leave in place until cool.

    With a wide spatula, gently transfer pieces to a large platter or board, disassembling the heart and message. Serve, or wrap airtight up until the next day; freeze to store longer. Invite your youngest (or other selected) guest to reassemble the puzzle and read the message. Break into chunks to eat. Makes a 1 3/4-pound cookie, 12 to 16 servings.--Sandee Cameron, Burlingame, Calif.

    Per ounce: 129 cal.; 1.1 g protein; 7.5 g fat (4.6 g sat.); 15 g carbo.; 67 mg sodium; 18 mg chol.

    COPYRIGHT 1992 Sunset Publishing Corp.


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