Shortbread Cookies in heart shapes are buttery, melt in your mouth cookie that’s made even more delicious by dipping in melted chocolate. Let me show you how to make this classic holiday cookie.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined and fluffy.
Add the flour, a little at a time until it is all combined.
Remove the dough from the bowl onto a floured surface and shape into 2 flat discs. Wrap in plastic and chill for 30 to 60 minutes. You can even chill the dough overnight or freeze it.
Roll out the dough on a floured surface into ½ inch thickness. Using a heart-shaped cookie cutter, begin to cut out shapes. Place the cut out shapes onto a parchment-lined cookie sheet.
Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
Cool completely before dipping half the cookie into melted chocolate then dip the cookie into chopped walnuts, colored sprinkles or chopped peppermint candies.
Place the cookies on a piece of wax paper to completely harden before storing in plastic containers.
Notes
Follow the directions on the back of the package for melting the chocolate.
Make sure the cookies have cooled completely before dipping half the cookie into melted chocolate. You can even dip the cookie into chopped walnuts, colored sprinkles. chopped peppermint candies immediately after dipping them in the melted chocolate. I like to sometimes drizzle melted white chocolate on top of the cookies!