Chocolate Snow Hearts

This delightful, chewy holiday cookie is made in both Switzerland and Germany, where they are actually made all through the year, but in different shapes — the Swiss make them in the shape of a flower and call them Brunsli. Although they do not become hard or unpleasant if slightly overbaked, just crunchy, I like the snow hearts best when they are moist and chewy. You can soften dry cookies by placing them in airtight containers with a few slices of apple or, better yet, pineapple qu