Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 32 cookies
3 Tablespoons red decorator sugar
1 (8-ounce) can refrigerated crescent rolls
1/2 teaspoon cinnamon
2 Tablespoons butter, melted
4 ounces melted semi-sweet chocolate (optional)
1 ounce paraffin wax
Sprinkle have of the red sugar on the cutting board. Unroll crescent roll dough, separate into 4 rectangles, and place on top of the sugared board. Press the perforations to seal, then gently press dough into the sugar. Brush rectangles with half of the melted butter. Sprinkle with all of the cinnamon and remaining red sugar.
From the long side, roll one rectangle jelly-roll fashion up to the center of the dough. Then roll the top side down to meet the bottom in the center. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 minutes to firm up.
Preheat oven to 375 F. Line baking sheets with parchment paper or silpats.
Remove dough, unwrap and place on cutting board. Slice each roll into 8 pieces and place cut-side down about 2 inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.
Bake 9 to 13 minutes until golden. Reshape cookies if necessary and let cool.
Melt chocolate and paraffin wax together, stirring until smooth. Dip crescent heart cookies halfway into melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.