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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • 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 (29)

158 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 57
  • 2 star values: 44
  • 1 star values: 9
Rating: Unrated
02/19/2010
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.
Rating: Unrated
02/19/2010
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.
Rating: Unrated
02/16/2010
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).
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Rating: Unrated
02/20/2009
I completely skipped the chilling for 2 hours or overnight and they still turned out great!
Rating: Unrated
02/20/2009
I completely skipped the chilling for 2 hours or overnight and they still turned out great!
Rating: Unrated
02/18/2009
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!!!
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Rating: Unrated
02/16/2009
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!
Rating: Unrated
02/13/2009
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
Rating: Unrated
02/13/2009
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 ;).
Rating: Unrated
02/13/2009
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 ;).
Rating: Unrated
02/11/2009
Mrsladness, Use 2 1/2 sticks of butter and it works out well. Mine was crumbly as well with only two sticks of butter.
Rating: Unrated
02/11/2009
Thanks, I will try that. I used room temp butter. Next time I will try cold and see if that helps.
Rating: Unrated
02/10/2009
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.
Rating: Unrated
02/10/2009
Help! I followed directions, but my dough is too crumbly to roll out or stick together, any ideas?
Rating: Unrated
02/09/2009
smd1227 - Perhaps you used an ampersand. This website does not like them.
Rating: Unrated
02/08/2009
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.
Rating: Unrated
02/08/2009
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.
Rating: Unrated
02/08/2009
I always reroll the scraps and the cookies turn out fine...just be careful not to add too much more flour
Rating: Unrated
02/08/2009
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.
Rating: Unrated
02/08/2009
I hate this thing. It always cuts off my last few sentences. Anyway, these look great with red, white
Rating: Unrated
02/08/2009
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
Rating: Unrated
02/08/2009
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.
Rating: Unrated
11/21/2008
using granulated sugar changes the texture of shortbread and will make it more sweet the confectioners sugar.
Rating: Unrated
10/08/2008
Can I use 3/4 granulated sugar instead? and still get the right amount of sweetness?
Rating: Unrated
08/30/2008
RPaxton: Try the "Basic Shortbread Cookies" also on this site. You won't be dissapointed.
Rating: Unrated
08/20/2008
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.
Rating: Unrated
02/14/2008
Add 1/2 Cup of ground pecans for a richer cookie.
Rating: Unrated
02/13/2008
Yes... these are not that flavorful
Rating: Unrated
01/24/2008
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!