Chocolate Dipped Shortbread Hearts (Printable)

Delicate heart-shaped butter cookies dipped in smooth dark chocolate, perfect for gifting or enjoying with a cup of tea.

# What You’ll Need:

→ For the Shortbread

01 - 1 cup (8 oz) unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon fine sea salt

→ For Dipping

06 - 5 oz dark chocolate, chopped
07 - 1 teaspoon coconut oil (optional)

→ For Decoration

08 - Sprinkles, sea salt flakes, or crushed freeze-dried raspberries (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
03 - Add the flour and salt. Mix until just combined and a soft dough forms.
04 - On a lightly floured surface, roll the dough to about 1/4 inch thickness. Cut out heart shapes using a cookie cutter.
05 - Place the hearts on the prepared baking sheets, spacing them 1 inch apart.
06 - Chill the cookies in the refrigerator for 10 minutes to help them hold their shape.
07 - Bake for 12-15 minutes, or until the edges are just turning golden. Cool completely on a wire rack.
08 - Melt the dark chocolate and coconut oil (if using) in a microwave or double boiler until smooth.
09 - Dip half of each cooled cookie into the melted chocolate. Gently shake off excess. Place on parchment paper.
10 - While the chocolate is still wet, decorate with sprinkles, sea salt flakes, or freeze-dried raspberries if desired.
11 - Allow chocolate to set fully at room temperature or in the refrigerator before serving.

# Expert Advice:

01 -
  • The contrast between buttery, crumbly shortbread and smooth, rich chocolate creates that perfect balance youll find yourself craving long after the last cookie disappears.
  • These elegant-looking treats require surprisingly simple ingredients and techniques, making you feel like a pastry chef without the culinary school training.
02 -
  • Chilling the cut cookies before baking is non-negotiable—I once skipped this step in a hurry and watched in horror as my perfect hearts bloomed into sad, shapeless blobs.
  • The chocolate sets better at room temperature than in the refrigerator, creating a glossier finish with no condensation spots that can appear when chilled cookies are brought back to room temperature.
03 -
  • The temperature of your hands can warm the dough as you work with it, so if your kitchen is warm, run your hands under cold water and dry them before handling the shortbread.
  • To create a marbled effect, melt white chocolate alongside the dark, dip the cookies in dark chocolate first, then drizzle with white chocolate and swirl gently with a toothpick before it sets.

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