Description
Tender, buttery shortbread hearts dipped in glossy chocolate, perfect for gifting or special occasions.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 1/2 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 6 ounces (170 g) good-quality semisweet or dark chocolate, chopped
- 1 teaspoon neutral oil (optional, for shine)
- Sprinkles or finely chopped nuts for garnish (optional)
Instructions
- Preheat oven to 325°F (162°C). Line two baking sheets with parchment.
- Cream softened butter and sifted powdered sugar until pale and fluffy, about 2–3 minutes. Add vanilla and salt, and mix briefly.
- Reduce mixer speed to low and add flour in two additions. Mix until just combined; avoid over-kneading.
- Press dough into a disk, wrap, and chill for 30–60 minutes.
- Roll dough to 1/4 inch (6 mm) thickness on a floured surface and cut hearts with a cutter.
- Chill cut cookies on the tray for 10–15 minutes.
- Bake for 12–14 minutes, until edges are just starting to color.
- Cool on pans for 5 minutes, then transfer to a rack to cool completely.
- Melt chocolate over simmering water or in the microwave, then dip cookies and let them set on parchment.
Notes
For glossy chocolate, melt slowly to avoid overheating. Chill cookies for better shape retention.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 heart
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg