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Dark- and White-Chocolate Shortbread Hearts

Recipe photo courtesy of CHELSEA CAVANAUGH

You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at

Source: Martha Stewart Living, January/February 2017
Total Time Prep Yield


Dark-Chocolate Shortbread

White-Chocolate Shortbread


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How would you rate this recipe?
  • MS11504421
    21 APR, 2017
    The williams sonoma cookie cutters were probably not the ones used to create these cookies. The difference in size is so small you cannot help but break them white separating the dough hearts. I used the largest, middle, and smallest cutters successfully. They are still very pretty. while warm the cookies tasted of flour and odd, but once cooled they were better. I love the concept but will look for another recipe with a sweeter dough. They were time consuming, but really not labor intensive.
  • mfj758
    25 MAR, 2017
    If interested in viewing the successful results, please email me:
  • mfj758
    25 MAR, 2017
    Even as an accomplished baker, I found it impossible to successfully duplicate these cookies with the dough rolled so thin, i.e., 1/8 inch thick. I use an adjustable rolling pin, so the thickness of the rolled dough was exactly spot on. Even refrigerating/freezing dough between cuts with the cookie cutters did not help as the delicate cut-outs cracked while attempting to fit the various sizes together. Even rolling the dough to 1/4 inch did not work, so I used only 3 rather than the instructed 5 sizes of cutters...finally, SUCCESS! So I suggest using the thicker-rolled out dough and fewer size cutters...still visually attractive!
  • mesadarcy
    13 MAR, 2017
    I made these on Valentines Day and to my surprise they turned out very impressive looking! I thought they'd break and lose their shape, but the dough was very easy to work with. I did roll them pretty thick, though. My son thought they tasted fantastic, but my daughter and I thought they were just okay. Definitely not an overly sweet cookie. I used regular cocoa and instant coffee instead of espresso. The kosher salt didn't dissolve completely and there were little bursts of saltiness when chewing. Weird, but I kind of like it. I froze some of the baked cookies and just had one one month later and I liked it more than when they were fresh. 5 stars because they are quite unique and the flavor might be better if Dutch cocoa and espresso are used.

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