Skip Nav
3 Secret Ingredients Take Your Guacamole From Good to Best Effin' Ever
Food Video
You've Been Cutting Cakes Wrong, but We Can Teach You the Right Way
Food Video
Prepare to Be Mesmerized by This Unicorn Magic Shell

Chocolate Dipped Shortbread Hearts

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,

Chocolate Dipped Shortbread Hearts
From Martha Stewart

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

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined.
  2. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
  3. 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.
  4. Heat oven to 300º with a rack in the center. Press the tines of a fork into each cookie to make designs.
  5. 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.)
  6. 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.
  7. 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.
Join The Conversation
iheartfood2 iheartfood2 8 years
very nice I made them pink with white chocolate.
iheartfood2 iheartfood2 8 years
very nice I make them pink with white chocolate.
celebrity_soup celebrity_soup 10 years
i make these alot, but never tried them out in heart shapes! will make soon :D
mandiesoh mandiesoh 10 years
oh me likes! so cute :D
Easy Peanut Butter Cookies
Black Bean Salad With Avocado Dressing Recipe
Healthy Holiday Desserts
Easy DIY Vanilla Bourbon
From Our Partners
Latest Food
All the Latest From Ryan Reynolds