January 30, 2018


Valentine's Day will be here soon, and these shortbread cookies with chocolate hearts are the perfect cookie to make for your sweetheart or your kiddos.  I really like shortbread cookies.  They aren't quite as sweet as regular cookies, which I think is why I do like them.

I made this recipe for shortbread cookies in December for a Christmas party.   I made a thumbprint version and filled the indentation with seedless raspberry preserves.

These Chocolate Hearts are Hershey's Chocolate Hearts.  I found them on the candy aisle with all the Valentine's Day Candy.

This recipe is also very easy.  It only takes a few ingredients, which I always have on hand . . . except for the chocolate hearts.  I used a cookie scoop and scooped the dough and then rolled it into a ball and flattened the cookie on the baking sheet.  I baked the cookies for about half the cooking time, pulled them out of the oven, pressed the hearts in the center of the cookie, placed them back in the oven and continued cooking until they were done.

I suppose you could press them in before placing the cookie into the oven and bake the chocolate on the cookie for the full time, or press the heart on the cookie after they are baked for the entire time.   I didn't try to do it either way, but it may work just fine.

They are truly delicious, and for me, always best eaten warm!!  


Chocolate Heart Shortbread Cookies

1 cup plus 1 Tablespoon all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/3 cup sugar
1/4 teaspoon of pure vanilla extract
Hershey's Chocolate Hearts

1.  Preheat oven to 350 degrees F.  

2.  In a small mixing bowl, whisk together flour and salt.  Set aside.

3.  In the bowl of an electric stand mixer, using the paddle attachment, on high speed, blend butter and sugar together until combined, approximately two minutes.  Be sure to occasionally stop mixer and scrape sides and bottom of bowl.

4.  Mix in vanilla.

5.  On low speed of mixer, add in flour mixture until all ingredients are combined.

6.  Shape dough into 1-inch balls and place on cookie sheet.  I flattened the ball a bit. 

7.  Place the dough in freezer for 10 minutes. 

7.  Bake for about half the baking time.  Pull cookies out and press chocolate hearts into center of cookie, place bake in oven and
 continue baking until done.  Bake in oven for 15 minutes.


I only wanted to make a dozen cookies, but this recipe can easily be doubled.

No comments:

Post a Comment