Tuesday, February 14, 2012

Valentine's Day Chocolate Dipped Shortbread Hearts

Cookie Love.

There are a couple cookies I make every Valentine's Day- Chocolate Dipped Shortbread Hearts and Giant Oatmeal Raisin Cookies.  Both recipes are from Martha Stewart and they shout cookie love to me, making the perfect Valentine treat! The Shortbread Hearts feature buttery, flaky goodness.  De-lish!  The Oatmeal Raisin Cookies are the comfort food of cookie-dom. (You may be asking why this section is all capped out...I don't know.  I think my computer wants to scream about cookie love, so I just have to roll with it).

Cookie LOVE!
Flower LOVE!  My favorite flower, in case you were wondering!

Martha Stewart's Chocolate Dipped Shortbread Hearts


  • 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. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
  2. 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.  (Martha may chill her cookies a second time...but I don't have time, nor the space in my refrigerator for the cookie sheet.  SO, I skip this step).
  3. 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 15-18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
  4. 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.  (I used Cookie Melts, and microwaved on defrost to melt.  If you use cookie melts, you can use a variety of colors).

I hope you find an opportunity to spread some LOVE today!  Happy Valentine's Day!

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