Chocolate Dipped Shortbread Hearts Recipe Recipe For Lasagna

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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

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.

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 COOKIES



Chocolate-Dipped Shortbread Cookies image

Make and share this Chocolate-Dipped Shortbread Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 18m

Yield 36 cookies

Number Of Ingredients 7

1 cup unsalted butter
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla
2 cups flour, plus more for work surface
1/2 teaspoon salt
3 ounces . semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil or 1 teaspoon pure vegetable shortening

Steps:

  • In an electric mixer fitted with a 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 very firm, at least 2 hours or overnight.
  • On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
  • Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
  • Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, 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 parchment paper in the freezer for 10 minutes.
  • Serve.

CHOCOLATE DIPPED SHORTBREAD



Chocolate Dipped Shortbread image

Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.

Provided by ImPat

Categories     < 30 Mins

Time 30m

Yield 16-20 cookies/biscuits, 8 serving(s)

Number Of Ingredients 6

250 g unsalted butter
1/4 cup caster sugar
2 cups flour (lain or all purpose)
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
100 g chocolate (white, dark or milk or a bit of each melted)

Steps:

  • Preheat oven to 170C (fan forced) about 185/190C for conventional.
  • Cream butter and caster sugar together until fluffy.
  • Toss in the flour, baking powder and vanilla essence and mix till combined.
  • Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
  • Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
  • Allow to cool and then drizzle over with the melted chocolate of choice.

DOUBLE-DIPPED SHORTBREAD COOKIES



Double-dipped shortbread cookies image

What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends

Provided by Lulu Grimes

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 15

Number Of Ingredients 7

200g salted butter , softened
100g icing sugar
1 tsp vanilla extract
250g plain flour
1 tbsp milk , plus extra if needed
50g white chocolate , chopped
50g milk chocolate , chopped

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).
  • Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don't worry if there's a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don't stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.
  • Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

Nutrition Facts : Calories 224 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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 SHORTBREAD



Chocolate-Dipped Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough. Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.

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

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



Chocolate-Dipped Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 6

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
  • In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
  • On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
  • Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
  • To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
  • Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

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