Ingredients
1 cup butter, softened3/4 cup sugar4 large egg yolks3 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons ground cinnamon1/3 cup miniature semisweet chocolate chipsRed or pink paste food coloring
Preparation
Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and cinnamon; gradually add to creamed mixture and mix well. Remove 2/3 of the dough to another bowl; stir in chocolate chips. Tint remaining 1/3 of the dough pink.
On a lightly floured surface, roll smaller portion to 1/2-in. thickness. Cut with a 1-in. heart-shaped cookie cutter. Brush 1 side of hearts with water and gently stack together to form two 5-in.-long logs, running a finger along sides to smooth edges. Refrigerate until firm, about 30 minutes.
Divide chocolate chip dough into 10 portions. Roll each into a 5-in. coil. Brush outsides of heart logs with water; mold coils around heart logs, gently pressing to adhere. Roll to mold the dough into smooth rolls. Place wrapped cookie logs in airtight containers. Freeze until firm, about 2 hours.
Preheat oven to 350°. Cut into 1/4-in. slices. Place 2-in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
