Chocolate Shortbread Hearts Recipes

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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

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 SHORTBREAD HEARTS



CHOCOLATE SHORTBREAD HEARTS image

Categories     Cookies     Dessert     Freeze/Chill     Christmas

Yield About 50

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 t. baking soda
1/4 t. salt
2 sticks (1 cup) unsalted butter, softened
1 cup confectioner's sugar, sifted
1 1/4 t. vanilla

Steps:

  • Into a bowl sift together the flour, the cocoa, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter, add the confectioner's sugar, a little at a time, beating and blending the mixture for 2 minutes. Beat in the vanilla and add the flour in 2 batches, blending the mixture at low speed until it is just combined after each addition. Transfer the dough to a large sheet of wax paper, cover it with another sheet of wax paper and roll it out 1/3 inch thick. Chill the dough between the sheets of wax paper on a baking sheet for 2 hours, or until it is firm, or chill the dough, wrapped will in plastic wrap, for up to 2 days. Peel off the top sheet of wax paper, cut out hearts with a 2 1/2-inch-wide heart-shaped cutter, and arrange them 2 inches apart on baking sheets lined with parchment paper. (Gather the scraps, reroll, and chill the dough until it is firm, and cut out cookies in the same manner.) Bake the cookies in the middle of a preheated moderately slow oven (325 F.) for 16 to 18 minutes, or until they are set. Transfer the cookies to racks, let them cool, and store them in an airtight container.

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 24 hearts

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 flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer with the paddle attachment, cream 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 roll 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 sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

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.

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.

DARK- AND WHITE-CHOCOLATE SHORTBREAD HEARTS



Dark- and White-Chocolate Shortbread Hearts image

You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h35m

Yield Makes 32

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
3/4 teaspoon kosher salt
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 stick plus 6 tablespoons unsalted butter, room temperature
2 ounces white chocolate, melted and slightly cooled
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Dark-chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt. Beat butter on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • White-chocolate shortbread: In a bowl, whisk together flour and salt. Beat butter with white chocolate on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • Remove both disks from refrigerator; let stand 10 minutes. Roll out dark-chocolate dough 1/8 inch thick between two pieces of floured parchment. Stamp out heart shapes with largest cookie cutter; transfer to a parchment-lined baking sheet. Gather dough scraps, reroll, and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white-chocolate dough.
  • Stamp out smaller hearts from larger ones, starting with second-largest cutter and working down to smallest cutter; transfer cutouts to parchment-lined sheets. Freeze cutouts until firm, about 15 minutes.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Starting with smallest cutouts and working up to largest, fit together dark- and white-chocolate cutouts like puzzle pieces. (It's okay if dough cracks or breaks in places; simply press back together as necessary.) Arrange completed hearts 1 inch apart on fresh parchment-lined baking sheets. Freeze again until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through, until dry and firm, 15 to 18 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

BAREFOOT CONTESSA'S SHORTBREAD HEARTS - INA GARTEN



Barefoot Contessa's Shortbread Hearts - Ina Garten image

I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!

Provided by aloha808

Categories     Dessert

Time 35m

Yield 24 3-inch, 24 serving(s)

Number Of Ingredients 5

3/4 lb unsalted butter, room temperature (3 sticks)
1 cup granulated sugar (plus extra for sprinkling)
1 teaspoon vanilla extract (I use 2 tsp Vanilla Bean Paste)
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F.
  • In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the 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 dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
  • Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
  • Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
  • Allow to cool to room temperature.
  • Leave plain or dip in or paint with melted chocolate or Royal Icing.
  • A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
  • For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!

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From thepinningmama.com


CHOCOLATE HONEY SHORTBREAD HEARTS - SAVORED GRACE
2014-02-05 Chocolate Honey Shortbread Hearts. adapted from Rachel Cooks makes about 3½ dozen. Ingredients: 1½ cups unsalted butter, room temperature ¾ cup brown sugar ¼ tsp. lemon zest ½ cup raw honey, divided 3¼ cups flour ½ cup cocoa powder ½ tsp. salt ¼ tsp. baking powder. Directions: Preheat oven to 350°. Cream the butter and brown sugar ...
From savoredgrace.com


SPRINKLED CHOCOLATE SHORTBREAD HEART COOKIES - BLOGGHETTI
2019-02-04 Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped cookie cutter. Arrange the cookies, on the prepared baking sheet about an inch apart. Bake the cookies for 15 - …
From blogghetti.com


CHOCOLATE HEART SHORTBREAD SANDWICHES RECIPE | DR. OETKER
200 g. Dr. Oetker Vanilla Buttercream Style Icing. Dr. Oetker Chocolate Hearts. preparation. Preparation. Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat together the butter and caster sugar until soft and creamy.
From oetker.co.uk


CHOCOLATE DIPPED SHORTBREAD HEARTS — UNWRITTEN RECIPES
2015-02-12 The Recipe 1. Using an electric mixer, cream together the butter and 1 cup of the sugar until just combined. Add the vanilla and mix to combine. 2. Sift the flour and salt into a medium bowl and add it to the butter mixture on low speed, until …
From unwrittenrecipes.com


SHORTBREAD HEARTS RECIPE
Get one of our Shortbread hearts recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Shortbread Hearts Recipe Foodnetwork.com Get Shortbread Hearts Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 65% Chocolate-Dipped Hazelnut Shortbread Hearts Myrecipes.com Instead of the traditional triangle or square …
From crecipe.com


CHOCOLATE SHORTBREAD HEART COOKIES (VIDEO) - GLUESTICKS BLOG
2022-01-24 Cut out using a small heart cookie cutter and place on ungreased cookie sheet. Bake at 325 degrees for 13-15 minutes. Let cool on baking sheet 5 minutes before transferring to a wire rack. Cool completely. Melt chocolate chips in the microwave in a microwave-safe bowl. Heat for 30 seconds then stir.
From gluesticksblog.com


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