Shortbread cookie cutouts, dipped in chocolate and dusted with sprinkles.
Ah…. Valentine’s Day. If you have just met me, you don’t know just how much I love it. Truly, everything about it.
These cookies are a pretty little picture of my mind’s eye when I think of Valentine’s Day. All that’s missing is a sappy Hallmark card.
Last week I was shopping at our NEW World Market store. I can spend hours in that place. Even more so, now, that we actually had to live without it for a few years. They pulled BOTH of our stores a few years back, and I was SO SAD! Recently, they came back to Omaha, and my heart skipped a beat! I came upon this darling “Side of the Cup” heart shaped cookie cutter when I was in, and knew I had to have it.
An excuse to make cookies in the shape of a heart, that actually hang off the side of my most favorite mug?
Twist my arm.
I love shortbread cookies. They aren’t TOO sweet, make perfect cut out cookies, and you can dip them and sprinkle them with your favorite sprinkles. Perfect for any holiday.
Like Valentine’s Day!
I dipped some in semi-sweet chocolate, and used candy melts for the rest. Aren’t they just precious?
For the Shortbread Cookies:
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- For the Dipping Chocolate:[/b]
- 6 ounces semi sweet chocolate chips
In your electric mixer, beat the butter until smooth and creamy. (about 1 minute). Add in sugar and beat until smooth. (about 2 minutes). Add vanilla. Stir in the flour and salt until incorporated. Flatten the dough into a disk shape. Wrap in plastic wrap, and refrigerate for at least an hour or until firm.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4" thick circle. Cut into rounds or other shapes using a floured cookie cutter. Place on baking sheets and refrigerate for about 15 minutes. Cookies will keep their shape much better.
Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on rack.
Melt Chocolate and dip half of the cookie, place on a parchment lined cookie sheet and refrigerate for 15 minutes to harden chocolate. Dust with sprinkles if desired.
Amount Per Serving: Calories: 179 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 29mg Carbohydrates: 18g Fiber: 1g Sugar: 7g Protein: 2g
My other favorite shortbread recipe is this one for Almond Raspberry Shortbread Thumbprints.
Perfect for, you guessed it, VALENTINE’S DAY!