Last week my heart shaped chocolate strawberry ice cream sandwiches were a huge hit, so I couldn't resist giving you one last heart shaped cookie recipe for Valentine's Day: chocolate dipped shortbread hearts! I just bought a new heart shaped cookie cutter and I have to make the most of it while I can. I've been craving shortbread like mad lately and will finally satisfy my urges when I make these cookies. Although the recipe calls for dark melted chocolate I'll make a batch dipped in white chocolate as well. A domestic goddess can never have enough cookie recipes (or cookie cutters for that matter). To add this one to your collection, read more
1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined.
- On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
- On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
- Heat oven to 300º with a rack in the center. Press the tines of a fork into each cookie to make designs.
- Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
- In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil.
- Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.