Shortbread Heart Cookies
What would Valentine’s Day be without something a little sweet? (And most likely, chocolate?) If you want to make a homemade treat that is a wow, but also super simple, these shortbread hearts are a favorite of mine.
I usually dip half in chocolate, but you can also drizzle them with chocolate, white chocolate, or icing, add a touch of sprinkles or a dusting of pink sugar, or press some colorful sprinkles in before baking.
Whether your vibe is “love, love, love” with the kids, a little romance, or a solo evening of “treat yourself” with a plate of cookies and a good rom-com, these are always a great idea
Ingredients
Method
- Preheat oven to 300.
- Cream butter, sugar, and vanilla until combined in a stand mixture with the paddle attachment. On slow speed, beat in flour and salt until combined. Flatten into a disk, wrap in plastic wrap and chill until firm, at least 2 hours or overnight.
- On a lightly floured surface, roll dough to 1/16-to-1/8 inch thick. (Remember, these won’t rise, so where they are raw is basically where they’ll be cooked.)
- Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
- Get creative! Make designs with a fork, press sprinkles into the tops, whatever! Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature about 5 days.)
- Melt chocolate in microwave, 30 seconds at a time, stirring in between, then stir in oil when fully melted. Dip cooled cookies half in chocolate, or drizzle chocolate over with a spoon. (While chocolate is still warm, you can also add sprinkles, a little sea salt, chopped pistachios or pecans…there’s no limit!)
