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Chocolate-Dipped Shortbread Hearts

You may use any size heart cutters you like to make these shortbreads; the chocolate is optional. For the most beautiful cookies, don't reroll the scraps.

  • Yield: Makes 4 dozen 2 1/2-inch heart cookies
Chocolate-Dipped Shortbread Hearts

Source: Martha Stewart Living, February 2000

Ingredients

  • 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

Directions

  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.

  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 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.

Reviews (29)

  • tropicgran 19 Feb, 2010

    These tasted fine to me, as I can deal with cookies that are not too sweet. they go well with sweet drinks. But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden. But the texture was nice and moderately crisp. Not sure if I'll do this one again. I'd like to skip refrigeration.

  • tropicgran 19 Feb, 2010

    These tasted fine to me, as I can deal with cookies that are not too sweet. they go well with sweet drinks. But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden. But the texture was nice and moderately crisp. Not sure if I'll do this one again. I'd like to skip refrigeration.

  • ngood 16 Feb, 2010

    I don't know what I did wrong, but these tasted like paste, and paste dipped in chocolate. I'm glad some had success, but I won"t be trying these again. (They DID look lovely).

  • jmhnath 20 Feb, 2009

    I completely skipped the chilling for 2 hours or overnight and they still turned out great!

  • jmhnath 20 Feb, 2009

    I completely skipped the chilling for 2 hours or overnight and they still turned out great!

  • forgoodnesscakes 18 Feb, 2009

    How in God's name are we supposed to roll out this dough after refrigeration? It's as hard as a rock after only 2 hours!!!

  • lisamaria 16 Feb, 2009

    I never bake anything for as long as the recipe states. My oven is too hot. My cookies only took 12-13 mins, and they were baked perfectly. Shortbread should not even be brown in color. Do NOT overbake, or they will be dry and crispy. Anyway, I thought these cookies were very good! I checked my recipes for shortbread and some used confectioners and some used granulated sugar. So I used 1/4 cup of granulated and 1/2 cup of confectioners. Great results and they were cute too!

  • ehscott 13 Feb, 2009

    Does anyone at MSO even test these recipes? I just followed the directions exactly and 18 minutes baking time is WAY too long! How frustrating -- these cookies took a lot of time to make, chill, roll, chill again

  • rachaelchan 13 Feb, 2009

    I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).

  • rachaelchan 13 Feb, 2009

    I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).

  • kri16sti16 11 Feb, 2009

    Mrsladness, Use 2 1/2 sticks of butter and it works out well. Mine was crumbly as well with only two sticks of butter.

  • mrsladness 11 Feb, 2009

    Thanks, I will try that. I used room temp butter. Next time I will try cold and see if that helps.

  • smat1 10 Feb, 2009

    mrsladness - Divide the dough in half on plastic wrap. Use the wrap to form the dough together with your hands and make into a disc. It should stay together for you. You can use the plastic wrap to roll it out also.

  • mrsladness 10 Feb, 2009

    Help! I followed directions, but my dough is too crumbly to roll out or stick together, any ideas?

  • NancyHanks 9 Feb, 2009

    smd1227 - Perhaps you used an ampersand. This website does not like them.

  • Kermis 8 Feb, 2009

    As suggested below, I searched for Basic Shortbread Cookies here. There are over 3000 matches. Does anyone have a suggestion for a specifc MS recipe using granulated sugar? Thanks.

  • Kermis 8 Feb, 2009

    Miller2002- Yes, I always reroll scraps too. I generally roll cookies between two sheets of parchement paper so that I don't add any flour.

  • Miller2002 8 Feb, 2009

    I always reroll the scraps and the cookies turn out fine...just be careful not to add too much more flour

  • Kermis 8 Feb, 2009

    The introduction to this recipe says "don't reroll the scraps." What are you supposed to do, toss them? That's not going to happen! Bake them as is? That doesn't sound very beautiful either.

  • smd1227 8 Feb, 2009

    I hate this thing. It always cuts off my last few sentences. Anyway, these look great with red, white

  • smd1227 8 Feb, 2009

    JulieJade, you are so right. I prefer granulated sugar. I like the texture better and they are a little sweeter. I'm making these for VDay and using red, white

  • smat1 8 Feb, 2009

    I actually got this recipe several years ago from this site and have made it over and over. Instead of dipping the cookies I put the chocolate in a zip loc and melted it in the microwave. I then cut a little off one corner of the bag and drizzled it back and forth over the cookies. One year I did it with white and milk chocolate. Another time after I drizzled the chocolate I used white, red and pink sprinkles on the chocolate. Everyone thinks your a gourmet.

  • JulieJade 21 Nov, 2008

    using granulated sugar changes the texture of shortbread and will make it more sweet the confectioners sugar.

  • NikC 8 Oct, 2008

    Can I use 3/4 granulated sugar instead? and still get the right amount of sweetness?

  • millysuazo 30 Aug, 2008

    RPaxton: Try the "Basic Shortbread Cookies" also on this site. You won't be dissapointed.

  • rpaxton 20 Aug, 2008

    I agree, the combination of shortbread and chocolate is fantastic, and the presentation is nice, but this particular shortbread recipe isn't all that great. I prefer actually simplifying the shortbread to just butter, sugar, and flour when I make it, and I always use granulated sugar for my shortbread.

  • greyhoundmama 14 Feb, 2008

    Add 1/2 Cup of ground pecans for a richer cookie.

  • krazykongfu 13 Feb, 2008

    Yes... these are not that flavorful

  • painfully_aware 24 Jan, 2008

    I felt this needed a little more flavor, so I added 1 tsp. of almond extract, along with the vanilla, and used melted milk chocolate chips for the dipping. Delicious!

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