Chocolate Dipped Shortbread Hearts Recipe Recipe For Chicken

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CHOCOLATE SHORTBREAD HEARTS



Chocolate Shortbread Hearts image

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

2 cups/255 grams all-purpose flour
1/2 cup/40 grams unsweetened Dutch-processed cocoa powder
1/8 teaspoon fine sea salt
1 cup/225 grams salted European-style (or cultured) butter (2 sticks), softened
2/3 cup/135 grams granulated sugar
1 large egg yolk
6 ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
1/3 cup freeze-dried raspberries, lightly crushed (optional)

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

CHOCOLATE-DIPPED SHORTBREAD HEARTS



Chocolate-Dipped Shortbread Hearts image

Treat someone special to these Chocolate-Dipped Shortbread Hearts!

Provided by Ginnie

Categories     Dessert

Time 35m

Number Of Ingredients 6

1 cup unsalted butter, (at room temperature)
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
8 ounces bittersweet chocolate

Steps:

  • Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper or spray with nonstick spray.
  • Cream butter and sugar using a stand mixer or hand mixer until light and fluffy. Mix in vanilla and salt.
  • Add flour and mix until just blended.
  • Gather dough into a ball and place on a floured board. Roll out dough with a rolling pin to about 1/4-inch thick.
  • Use a 3-inch heart-shaped cookie cutter to cut out cookies. Gather any scraps and reroll them to get more cookies.
  • Transfer cookies to baking sheets. Bake until cookies begin to get golden around edges, about 15 - 20 minutes.
  • Cool cookies on a wire rack.
  • Chop chocolate into medium pieces and place in a small bowl. Melt chocolate using a microwave (or on the stove). Do not overheat.
  • Dip cookies into chocolate or use a spoon to drizzle chocolate over cookies.
  • Transfer decorated cookies to parchment lined baking sheets. Place cookies in freezer until chocolate sets.
  • Enjoy cookies immediately or store in refrigerator until ready to serve. Enjoy!

CHOCOLATE-DIPPED SHORTBREAD HEARTS



Chocolate-Dipped Shortbread Hearts image

These Valentine's treats make will make everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

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

Number Of Ingredients 7

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

Steps:

  • 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.

CHOCOLATE-DIPPED SHORTBREAD HEARTS



Chocolate-Dipped Shortbread Hearts image

Provided by Kimber

Number Of Ingredients 6

1 cup unsalted butter (at room temperature)
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. salt
2 cups flour
8 oz. bittersweet chocolate

Steps:

  • Preheat oven to 350 degrees.
  • Combine butter and sugar in the bowl of a stand mixer (or use a hand mixer). Cream until light and fluffy.
  • Add vanilla and salt to butter. Blend together.
  • Pour flour into bowl and mix just until blended.
  • Gather dough and place on floured board.
  • Roll out dough with a rolling pin to about 1/4-inch thick.
  • Use a 3-inch heart-shaped cutter to cut out cookies.
  • Place cookies on parchment lined baking sheets.
  • Gather dough scraps and roll again so you can cut out more cookies.
  • Bake cookies until they begin to get golden around edges, about 15 - 20 minutes.
  • Cool cookies on a wire rack.
  • Break chocolate into medium pieces and place in a small bowl.
  • Microwave chocolate for 1.5 minutes at 50%, stir.
  • Continue microwaving and stirring chocolate at 20 second intervals until only small pieces of chocolate remain.
  • Stir chocolate until smooth.
  • Dip cookies into chocolate or use a spoon to drizzle chocolate over cookies. Store on parchment lined baking sheets.
  • Place cookies in freezer until chocolate sets. Enjoy immediately or store in refrigerator until ready to serve.

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 24 cookies

Number Of Ingredients 5

3/4 pound unsalted butter, at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
  • Allow to cool to room temperature.

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS



Chocolate-Dipped Orange Shortbread Hearts image

Categories     Chocolate     Dessert     Bake     Valentine's Day     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon freshly grated orange zest (from about 2 navel oranges)
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon fresh orange juice
3/4 cup plus 2 tablespoons confectioner's sugar
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 325°F.
  • In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
  • On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
  • 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
  • In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

CHOCOLATE-DIPPED SHORTBREAD COOKIES



Chocolate-Dipped Shortbread Cookies image

Party time! Rich and buttery cookies are dipped for an extra treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 6

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  • Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  • Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g

SHORTBREAD HEARTS



Shortbread Hearts image

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

2 cups all-purpose flour
1/2 cup sugar
Dash salt
1 cup cold butter, cubed
1 tablespoon cold water
1 teaspoon almond extract
1/2 pound dark chocolate candy coating, melted

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.

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