Best 3 Dark And White Chocolate Shortbread Hearts Recipes
Indulge in a delightful journey of flavors with these Dark and White Chocolate Shortbread Hearts. These delectable treats are a harmonious blend of rich dark chocolate and creamy white chocolate, nestled upon a buttery shortbread crust. Satisfy your sweet cravings with these handcrafted heart-shaped cookies, perfect for Valentine's Day, anniversaries, or simply as a heartwarming gesture. Experience the delightful crunch of the shortbread, the velvety smoothness of the chocolate, and the burst of sweetness in every bite. Let your taste buds dance with joy as you savor these delightful confections, homemade with love and attention to detail. Dive into the article to unveil the secrets behind these irresistible treats, with step-by-step instructions, ingredient lists, and expert tips to guide you towards creating these delectable masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
SHORTBREAD HEARTS
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 171 calories, Fat 10g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
DARK- AND WHITE-CHOCOLATE SHORTBREAD HEARTS
You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h35m
Yield Makes 32
Number Of Ingredients 13
Steps:
- Dark-chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt. Beat butter on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
- White-chocolate shortbread: In a bowl, whisk together flour and salt. Beat butter with white chocolate on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
- Remove both disks from refrigerator; let stand 10 minutes. Roll out dark-chocolate dough 1/8 inch thick between two pieces of floured parchment. Stamp out heart shapes with largest cookie cutter; transfer to a parchment-lined baking sheet. Gather dough scraps, reroll, and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white-chocolate dough.
- Stamp out smaller hearts from larger ones, starting with second-largest cutter and working down to smallest cutter; transfer cutouts to parchment-lined sheets. Freeze cutouts until firm, about 15 minutes.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Starting with smallest cutouts and working up to largest, fit together dark- and white-chocolate cutouts like puzzle pieces. (It's okay if dough cracks or breaks in places; simply press back together as necessary.) Arrange completed hearts 1 inch apart on fresh parchment-lined baking sheets. Freeze again until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through, until dry and firm, 15 to 18 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
CHOCOLATE SHORTBREAD HEARTS
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- Use good quality chocolate: The chocolate is the star of this recipe, so it's important to use a good quality chocolate that you enjoy the taste of.
- Make sure the butter is cold: Using cold butter will help to create a flaky shortbread.
- Don't overmix the dough: Overmixing the dough will make the shortbread tough. Mix it just until it comes together.
- Chill the dough before baking: Chilling the dough will help to prevent it from spreading too much in the oven.
- Bake the shortbread until it is just set: The shortbread should be baked until it is just set in the center. Overbaking will make the shortbread dry and crumbly.
- Let the shortbread cool completely before decorating: This will help to prevent the chocolate from melting.
Conclusion:
These dark and white chocolate shortbread hearts are a delicious and easy-to-make treat that are perfect for Valentine's Day or any other special occasion. They are made with a simple shortbread dough that is flavored with vanilla and cocoa powder, and then topped with a layer of dark chocolate and a layer of white chocolate. The shortbread is flaky and buttery, and the chocolate is rich and creamy. These cookies are sure to be a hit with everyone who tries them!
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