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
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Mx Akkas
[email protected]I'm not a baker, but these cookies were easy enough for even me to make. And they tasted amazing!
Nazish Sajjad
[email protected]These cookies are so good, I could eat them every day!
Austin Rorke
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dry. I'm going to try again with a different recipe.
Naqash Khalid
[email protected]These cookies were a bit more work than I expected, but they were worth it. They're so delicious and everyone loved them.
Amanda Korhonen
[email protected]I love the heart shape of these cookies. They're so cute and perfect for Valentine's Day.
Jordan Kelsey
[email protected]These cookies are the perfect treat for any occasion. I've made them for parties, bake sales, and even just for a snack.
Fatima Ismail
[email protected]I've never made shortbread cookies before, but this recipe was so easy to follow. The cookies turned out perfect!
Ajay Thakur
[email protected]These cookies were easy to make and tasted great, but they were a little too crumbly for my liking.
Mazedul Islam
[email protected]I'm not a huge fan of shortbread cookies, but these were really good. The chocolate chips made all the difference.
Pro Tik
[email protected]Absolutely delicious! I made these cookies for a bake sale and they sold out in minutes.
umaid khan
[email protected]I had some trouble getting the dough to come together, but once I added a little more butter, it was fine. The cookies turned out great!
Rawan Mohamed Taha Farahat
[email protected]These cookies were a little too sweet for my taste, but my kids loved them.
Karim Bux
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cookies were amazing, and they looked so cute in the heart shape.
Jocyliin Chavez
[email protected]I've made these cookies several times now, and they always turn out perfect. They're the perfect balance of sweet and savory, and the chocolate chips add a nice touch.
afridi islam
[email protected]These heart-shaped shortbread cookies were a hit at my Valentine's Day party! They were easy to make and tasted delicious.