Chocolate Dipped Shortbread Hearts Recipe Recipe For Stuffed

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:

• 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:

• 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.

CHOCOLATE SHORTBREAD HEARTS

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.

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.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
• Lower oven to 325 degrees F.
• Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
• Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
• Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
• In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

CHOCOLATE-DIPPED SHORTBREAD

Steps:

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

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
• Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
• For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
• Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS

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

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.