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My Favorite Shortbread Heart Cookies

What would Valentine’s Day be without something a little sweet? (And most likely, chocolate?) If you want to make a homemade treat that is a wow, but also super simple, these shortbread hearts are a favorite of mine.

I usually dip half in chocolate, but you can also drizzle them with

chocolate, white chocolate, or icing, add a touch of sprinkles or a dusting of pink sugar, or press some colorful

sprinkles in before baking.

Whether your vibe is “love, love, love” with the kids, a little romance, or a solo evening of “treat yourself” with a plate of cookies and a good rom-com, these are always a great idea


Chocolate Dipped Shortbread Hearts

  • 1 cup unsalted butter (softened)
  • 3/4 cup sifted confectioner’s sugar
  • 1 tsp. vanilla extract (the good stuff!)
  • 2 cups sifted all purpose flour
  • 1/2 tsp. salt
  • 3- 4 oz of semisweet chocolate (chocolate chips will work, but disks or bars are better.)
  • 1 tsp. canola or vegetable oil

Preheat oven to 300.

Cream butter, sugar, and vanilla until combined in a stand mixture with the paddle attachment. On slow speed, beat in flour and salt until combined. Flatten into a disk, wrap in plastic wrap and chill until firm, at least 2 hours or overnight.

On a lightly floured surface, roll dough to 1/16-to-1/8 inch thick. (Remember, these won’t rise, so where they are raw is basically where they’ll be cooked.)

Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

Get creative! Make designs with a fork, press sprinkles into the tops, whatever! Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature about 5 days.)

Melt chocolate in microwave, 30 seconds at a time, stirring in between, then stir in oil when fully melted. Dip cooled cookies half in chocolate, or drizzle chocolate over with a spoon. (While chocolate is still warm, you can also add sprinkles, a little sea salt, chopped pistachios or pecans…there’s no limit!)

Happy Valentine’s Day!