Valentine’s Day Shortbread Cookies
Posted: February 7th, 2010 | Filed under: Cookie | Tags: chocolate dipped, heart cookies, Shortbread, shortbread cookies, Valentine's cookies, Valentine's Day | 2 Comments »
I’m ready for Valentine’s day… I love holiday inspired desserts! I love the cookie cutters and the sprinkles and food coloring and sprinkles… and did mention the sprinkles? Sprinkles are fun. So this week will be filled with Valentine’s day worthy desserts. We’re starting with a tasty shortbread cookie. Now don’t get me wrong, I like a good sugar cookie just as much as the next person.. but shortbread is what I prefer. It is rich and buttery and crisp and soft to just the right degree. And can you really go wrong with anything dipped in chocolate? I think not. So here you go, my Valentine’s day Shortbread Cookies.
Chocolate Dipped Shortbread Hearts
From marthastewart.com
Makes 4 dozen 2 1/2-inch heart cookies
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 300 degrees 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.