Chocolate Dipped Shortbread Hearts Recipe Recipe For Meatloaf

CHOCOLATE-DIPPED SHORTBREAD HEARTS

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

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

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

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.