Chocolate Shortbread Hearts
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Toppings: Optional, you can dust with powdered sugar or melt a little chocolate and spread over half of the cookies.
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together.
Sweetheart Sugar Cookies
For Valentine’s Day, not every dessert has to be chocolate. These sugar cookies would be a great way to share the love.
I used my favorite sugar cookie recipe and cut out hearts. Then used a smaller heart cookie cutter and cut out smaller hearts from the center of half of the cookies.
Sandwich the baked cookies together with homemade strawberry preserves. Use one of the “cutout” cookies on top. It gives a pretty effect to the finished cookies. I used strawberry jam, but any red jelly or jam could be used.
Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny heart shaped sandwich cookies.
Sweetheart Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
strawberry preserves or jam
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Sandwich together with jam when cooled. Makes about 4 dozen.
Sweetheart Sugar Cookies
Sweetheart Sugar Cookies
For Valentine’s Day, not every dessert has to be chocolate. These sugar cookies would be a great way to share the love.
I used my favorite sugar cookie recipe and cut out hearts. Then used a smaller heart cookie cutter and cut out smaller hearts from the center of half of the cookies.
Sandwich the baked cookies together with homemade strawberry preserves. Use one of the “cutout” cookies on top. It gives a pretty effect to the finished cookies. I used strawberry jam, but any red jelly or jam could be used.
Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny heart shaped sandwich cookies.
Sweetheart Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
strawberry preserves or jam
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Sandwich together with jam when cooled. Makes about 4 dozen.
Sweetheart Sugar Cookies
