Sunday, February 13, 2011

Chocolate-Dipped Shortbread Hearts

I love shortbread and have made these little shortbread hearts several times before. I usually make shortbread each Christmas with different dried fruit and nuts, but these are fun for Valentine's Day. This is a Martha Stewart recipe and the shortbread itself is very easy to make.  I chilled it overnight and then let the dough come to room temperature the next day.  I used this fun fluted edge heart cutter that I liked more than the straight edge hearts.

I like to make the cookies nice and thick.  This way they aren't thin and crispy and are nice and soft.  The trick is to roll out the dough to a consistent thickness so they bake evenly.

For the chocolate dipping sauce, you just mix some bittersweet chocolate and canola oil together and melt in a double boiler.  I just dredge the edge of the cookie in the chocolate and let them dry on parchment. 

I didn't even let them dry before I grabbed one to have with a cup of coffee this afternoon. YUM.

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