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Chocolate-Dipped Shortbread Hearts

158

These Valentine's treats make will make everyone feel special.

  • Yield: Makes 4 dozen 2 1/2-inch heart cookies

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 heatproof 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.

Cook's Notes

For the most beautiful cookies, don't reroll the scraps.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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).
    Reply
  • jmhnath
    20 FEB, 2009
    I completely skipped the chilling for 2 hours or overnight and they still turned out great!
    Reply
  • jmhnath
    20 FEB, 2009
    I completely skipped the chilling for 2 hours or overnight and they still turned out great!
    Reply
  • 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!!!
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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 ;).
    Reply
  • 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 ;).
    Reply