Description
These Chocolate Shortbread Hearts combine a tender, crumbly shortbread base with a luscious almond flavor, all beautifully coated in rich melted chocolate. Perfect for special occasions or a delightful treat anytime, these heart-shaped cookies offer a charming presentation and satisfying homemade taste.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- Dash of salt
Wet Ingredients
- 1 cup cold butter
- 1 tablespoon water
- 1 teaspoon almond extract
Coating
- ½ pound chocolate candy coating, melted
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly. Add the water and almond extract, stirring until the dough comes together and forms a smooth ball. Using your hands to help can make this process easier.
- Chill the Dough: Wrap the dough ball tightly in plastic wrap and refrigerate for 20 to 30 minutes. This chilling step firms up the dough, making it easier to roll out and cut.
- Roll and Cut Shapes: Lightly flour a clean countertop and roll the chilled dough out to about ¼ inch thickness. Use a small heart-shaped cookie cutter to cut the dough into heart shapes, then place them on ungreased cookie sheets spaced evenly apart.
- Bake the Cookies: Preheat your oven to 325°F (163°C). Bake the cookies for approximately 15 minutes or until the edges are just very lightly browned, indicating they are fully baked but still tender inside.
- Cool Completely: Transfer the baked hearts to wire cooling racks and allow them to cool completely before proceeding to the next step, ensuring the chocolate adheres properly.
- Melt the Chocolate: Place the chocolate candy coating in a microwave-safe glass bowl. Melt it in the microwave at half power, stirring every 30 seconds to prevent burning and achieve a smooth, even melt.
- Dip the Cookies: One by one, dip one side of each cooled heart cookie into the melted chocolate, coating evenly. Set the dipped cookies on silicone baking liners or waxed paper and allow the chocolate to set completely before serving or storing.
Notes
- Be sure to chill the dough sufficiently; it helps prevent the cookies from spreading during baking.
- For best results, use high-quality chocolate candy coating for a smooth and shiny finish.
- You can substitute almond extract with vanilla if desired, but it will change the flavor profile.
- Store cookies in an airtight container at room temperature to maintain freshness for up to a week.
- If chocolate is too thick for dipping, gently reheat it in short bursts in the microwave.
