Chocolate Dipped Shortbread Hearts Recipe

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Chocolate-Dipped Shortbread Hearts

Recipe Summary

Yield: Makes 4 dozen 2 1/2-inch heart cookies

Ingredients

Ingredient Checklist

1 cup (2 sticks) unsalted butter

3/4 cup sifted confectioners’ sugar

1 teaspoon pure vanilla extract

2 cups sifted all-purpose flour, plus more, for dusting

1/2 teaspoon salt

3 ounces semisweet or bittersweet chocolate, finely chopped

1 teaspoon canola oil or pure vegetable shortening

      Cook's Notes

For the most beautiful cookies, don’t reroll the scraps.

Gallery

Chocolate-Dipped Shortbread Hearts

Recipe Summary

Yield: Makes 4 dozen 2 1/2-inch heart cookies

Gallery

Chocolate-Dipped Shortbread Hearts

Recipe Summary

Yield: Makes 4 dozen 2 1/2-inch heart cookies

Recipe Summary

Yield: Makes 4 dozen 2 1/2-inch heart cookies

Makes 4 dozen 2 1/2-inch heart cookies

Ingredients

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more, for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.

On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)

In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

      Cook's Notes

For the most beautiful cookies, don’t reroll the scraps.

Cook’s Notes

For the most beautiful cookies, don’t reroll the scraps.

Reviews (29)

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158 Ratings

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Reviews (29)

Add Rating & Review

158 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

158 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

158 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

158 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
19
4 star values:
29
3 star values:
57
2 star values:
44
1 star values:
9

Martha Stewart Member

Rating: Unrated

02/19/2010

                These tasted fine to me, as I can deal with cookies that are not too sweet.  they go well with sweet drinks.  But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden.  But the texture was nice and moderately crisp.  Not sure if I'll do this one again.  I'd like to skip refrigeration.

Martha Stewart Member

Rating: Unrated

02/16/2010

                I don't know what I did wrong, but these tasted like paste, and paste dipped in chocolate.  I'm glad some had success, but I won"t be trying these again. (They DID look lovely).

Martha Stewart Member

Rating: Unrated

02/20/2009

                I completely skipped the chilling for 2 hours or overnight and they still turned out great!

Martha Stewart Member

Rating: Unrated

02/18/2009

                How in God's name are we supposed to roll out this dough after refrigeration?  It's as hard as a rock after only 2 hours!!!

Martha Stewart Member

Rating: Unrated

02/16/2009

                I never bake anything for as long as the recipe states.  My oven is too hot.  My cookies only took 12-13 mins, and they were baked perfectly.  Shortbread should not even be brown in color.  Do NOT overbake, or they will be dry and crispy.  Anyway, I thought these cookies were very good!  I checked my recipes for shortbread and some used confectioners and some used granulated sugar.  So I used 1/4 cup of granulated and 1/2 cup of confectioners.  Great results and they were cute too!

Martha Stewart Member

Rating: Unrated

02/13/2009

                Does anyone at MSO even test these recipes?  I just followed the directions exactly and 18 minutes baking time is WAY too long!  How frustrating -- these cookies took a lot of time to make, chill, roll, chill again

Martha Stewart Member

Rating: Unrated

02/13/2009

                I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).

Martha Stewart Member

Rating: Unrated

02/11/2009

                Mrsladness, Use 2 1/2 sticks of butter and it works out well. Mine was crumbly as well with only two sticks of butter.

Martha Stewart Member

Rating: Unrated

02/11/2009

                Thanks, I will try that. I used room temp butter. Next time I will try cold and see if that helps.

Martha Stewart Member

Rating: Unrated

02/10/2009

                mrsladness - Divide the dough in half on plastic wrap.  Use the wrap to form the dough together with your hands and make into a disc.  It should stay together for you.  You can use the plastic wrap to roll it out also.

Martha Stewart Member

Rating: Unrated

02/10/2009

                Help! I followed directions, but my dough is too crumbly to roll out or stick together, any ideas?

Martha Stewart Member

Rating: Unrated

02/09/2009

                smd1227 - Perhaps you used an ampersand. This website does not like them.

Martha Stewart Member

Rating: Unrated

02/08/2009

                As suggested below, I searched for Basic Shortbread Cookies here.  There are over 3000 matches.  Does anyone have a suggestion for a specifc MS recipe using granulated sugar?  Thanks.

Martha Stewart Member

Rating: Unrated

02/08/2009

                Miller2002- Yes, I always reroll scraps too.  I generally roll cookies between two sheets of parchement paper so that I don't add any flour.

Martha Stewart Member

Rating: Unrated

02/08/2009

                I always reroll the scraps and the cookies turn out fine...just be careful not to add too much more flour

Martha Stewart Member

Rating: Unrated

02/08/2009

                The introduction to this recipe says "don't reroll the scraps."  What are you supposed to do, toss them?  That's not going to happen!  Bake them as is?  That doesn't sound very beautiful either.

Martha Stewart Member

Rating: Unrated

02/08/2009

                I hate this thing.  It always cuts off my last few sentences.  Anyway, these look great with red, white

Martha Stewart Member

Rating: Unrated

02/08/2009

                JulieJade, you are so right.  I prefer granulated sugar.  I like the texture better and they are a little sweeter.  I'm making these for VDay and using red, white

Martha Stewart Member

Rating: Unrated

02/08/2009

                I actually got this recipe several years ago from this site and have made it over and over.  Instead of dipping the cookies I put the chocolate in a zip loc and melted it in the microwave.  I then cut a little off one corner of the bag and drizzled it back and forth over the cookies.  One year I did it with white and milk chocolate.  Another time after I drizzled the chocolate I used white, red and pink sprinkles on the chocolate.  Everyone thinks your a gourmet.

Martha Stewart Member

Rating: Unrated

11/21/2008

                using granulated sugar changes the texture of shortbread and will make it more sweet the confectioners sugar.

Martha Stewart Member

Rating: Unrated

10/08/2008

                Can I use 3/4 granulated sugar instead? and still get the right amount of sweetness?

Martha Stewart Member

Rating: Unrated

08/30/2008

                RPaxton: Try the "Basic Shortbread Cookies" also on this site. You won't be dissapointed.

Martha Stewart Member

Rating: Unrated

08/20/2008

                I agree, the combination of shortbread and chocolate is fantastic, and the presentation is nice, but this particular shortbread recipe isn't all that great.  I prefer actually simplifying the shortbread to just butter, sugar, and flour when I make it, and I always use granulated sugar for my shortbread.

Martha Stewart Member

Rating: Unrated

02/14/2008

                Add 1/2 Cup of ground pecans for a richer cookie.

Martha Stewart Member

Rating: Unrated

02/13/2008

                Yes... these are not that flavorful

Martha Stewart Member

Rating: Unrated

01/24/2008

                I felt this needed a little more flavor, so I added 1 tsp. of almond extract, along with the vanilla, and used melted milk chocolate chips for the dipping.  Delicious!

Martha Stewart Member

Rating: Unrated

02/19/2010

                These tasted fine to me, as I can deal with cookies that are not too sweet.  they go well with sweet drinks.  But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden.  But the texture was nice and moderately crisp.  Not sure if I'll do this one again.  I'd like to skip refrigeration.

Rating: Unrated

02/16/2010

                I don't know what I did wrong, but these tasted like paste, and paste dipped in chocolate.  I'm glad some had success, but I won"t be trying these again. (They DID look lovely).

Rating: Unrated

02/20/2009

                I completely skipped the chilling for 2 hours or overnight and they still turned out great!

Rating: Unrated

02/18/2009

                How in God's name are we supposed to roll out this dough after refrigeration?  It's as hard as a rock after only 2 hours!!!

Rating: Unrated

02/16/2009

                I never bake anything for as long as the recipe states.  My oven is too hot.  My cookies only took 12-13 mins, and they were baked perfectly.  Shortbread should not even be brown in color.  Do NOT overbake, or they will be dry and crispy.  Anyway, I thought these cookies were very good!  I checked my recipes for shortbread and some used confectioners and some used granulated sugar.  So I used 1/4 cup of granulated and 1/2 cup of confectioners.  Great results and they were cute too!

Rating: Unrated

02/13/2009

                Does anyone at MSO even test these recipes?  I just followed the directions exactly and 18 minutes baking time is WAY too long!  How frustrating -- these cookies took a lot of time to make, chill, roll, chill again  


                    
                I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).

Rating: Unrated

02/11/2009

                Mrsladness, Use 2 1/2 sticks of butter and it works out well. Mine was crumbly as well with only two sticks of butter.  


                    
                Thanks, I will try that. I used room temp butter. Next time I will try cold and see if that helps.

Rating: Unrated

02/10/2009

                mrsladness - Divide the dough in half on plastic wrap.  Use the wrap to form the dough together with your hands and make into a disc.  It should stay together for you.  You can use the plastic wrap to roll it out also.  


                    
                Help! I followed directions, but my dough is too crumbly to roll out or stick together, any ideas?

Rating: Unrated

02/09/2009

                smd1227 - Perhaps you used an ampersand. This website does not like them.

Rating: Unrated

02/08/2009

                As suggested below, I searched for Basic Shortbread Cookies here.  There are over 3000 matches.  Does anyone have a suggestion for a specifc MS recipe using granulated sugar?  Thanks.  


                    
                Miller2002- Yes, I always reroll scraps too.  I generally roll cookies between two sheets of parchement paper so that I don't add any flour.  


                    
                I always reroll the scraps and the cookies turn out fine...just be careful not to add too much more flour  


                    
                The introduction to this recipe says "don't reroll the scraps."  What are you supposed to do, toss them?  That's not going to happen!  Bake them as is?  That doesn't sound very beautiful either.  


                    
                I hate this thing.  It always cuts off my last few sentences.  Anyway, these look great with red, white  


                    
                JulieJade, you are so right.  I prefer granulated sugar.  I like the texture better and they are a little sweeter.  I'm making these for VDay and using red, white  


                    
                I actually got this recipe several years ago from this site and have made it over and over.  Instead of dipping the cookies I put the chocolate in a zip loc and melted it in the microwave.  I then cut a little off one corner of the bag and drizzled it back and forth over the cookies.  One year I did it with white and milk chocolate.  Another time after I drizzled the chocolate I used white, red and pink sprinkles on the chocolate.  Everyone thinks your a gourmet.

Rating: Unrated

11/21/2008

                using granulated sugar changes the texture of shortbread and will make it more sweet the confectioners sugar.

Rating: Unrated

10/08/2008

                Can I use 3/4 granulated sugar instead? and still get the right amount of sweetness?

Rating: Unrated

08/30/2008

                RPaxton: Try the "Basic Shortbread Cookies" also on this site. You won't be dissapointed.

Rating: Unrated

08/20/2008

                I agree, the combination of shortbread and chocolate is fantastic, and the presentation is nice, but this particular shortbread recipe isn't all that great.  I prefer actually simplifying the shortbread to just butter, sugar, and flour when I make it, and I always use granulated sugar for my shortbread.

Rating: Unrated

02/14/2008

                Add 1/2 Cup of ground pecans for a richer cookie.

Rating: Unrated

02/13/2008

                Yes... these are not that flavorful

Rating: Unrated

01/24/2008

                I felt this needed a little more flavor, so I added 1 tsp. of almond extract, along with the vanilla, and used melted milk chocolate chips for the dipping.  Delicious!

All Reviews for Chocolate-Dipped Shortbread Hearts

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate-Dipped Shortbread Hearts

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

Cook’s Notes#

#

#

Gallery

Recipe Summary

Ingredients

Cook’s Notes