EXTRA LARGE HEART COOKIE CUTTER RECIPES

Steps:

• Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.
• Heat oven to 375°F.
• Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place, 1 inch apart, onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack; cool completely.
• Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; sprinkle with nonpareils, as desired. Refrigerate until chocolate is firm.

Steps:

• If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
• Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
• Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
• Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted.