Simple buttery shortbread cookies are wonderful year round and I always bake some type of shortbread every Christmas for my cookie tray. This year I decided to use a heart cutout and after they were baked, I dipped these tasty cookies in dark chocolate. I prefer dark chocolate to other types, and I had bought two large blocks of dark chocolate that I bought at Trader Joe’s to use over the holidays that worked perfectly in these cookies.
The combination of the tender butter cookies with the rich, dark chocolate was perfect, and I think that these heart shaped cookies would also be great for Valentine’s Day to surprise that special someone in your life. I prefer my shortbread very pale and tender and if you overtake it they may crisp up too much. Remove these cookies from the oven just as soon as they begin to color as they will firm up as they cool.
Deborah Mele 2015
- 1 Cup Butter At Room Temperature
- 3/4 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All-purpose Flour
- 2 Cups Chopped Dark Chocolate
- 2 Teaspoons Shortening
- Using an electric hand mixer, beat together the butter and sugar until light.
- Add the vanilla and flour and beat just until blended.
- Wrap the dough in plastic and refrigerate for at least an hour.
- Preheat oven to 350 degrees F and cover two large baking sheets with parchment paper.
- On a lightly floured counter, roll the dough to a thickness of 1/2-inch thick.
- Cut the cookies with a medium sized heart cookie cutter and then place on baking sheet at least 1-inch apart.
- Bake for 12 to 14 minutes or just until the cookies begin to color.
- Cool the cookies on wire racks.
- In a small double boiler, melt the chocolate and shortening whisking to blend smoothly.
- Place the chocolate into a small bowl.
- Dip half of each cookie into the chocolate, then place on the parchment paper to set.
- Leave the cookies to set until the chocolate is dry to the touch, about 2 to 3 hours.