Best 6 Chocolate Shortbread Hearts Recipes

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Are you in search of a delectable treat that will captivate your taste buds and leave you craving more? Look no further! In this article, we will guide you through the art of creating exquisite chocolate shortbread hearts, a delightful confection that is perfect for any occasion. With just a few simple ingredients and a touch of love, you can craft these scrumptious treats that will surely become a favorite among your friends and family. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you with a heart full of joy and a sweet tooth satisfied.

Let's cook with our recipes!

CHOCOLATE-DIPPED SHORTBREAD HEARTS



Chocolate-Dipped Shortbread Hearts image

These Valentine's treats make will make everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen 2 1/2-inch heart cookies

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more, for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
  • On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
  • Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
  • In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS



Chocolate-Dipped Orange Shortbread Hearts image

Categories     Chocolate     Dessert     Bake     Valentine's Day     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon freshly grated orange zest (from about 2 navel oranges)
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon fresh orange juice
3/4 cup plus 2 tablespoons confectioner's sugar
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 325°F.
  • In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
  • On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
  • 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
  • In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

CHOCOLATE SHORTBREAD HEARTS



Chocolate Shortbread Hearts image

Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 18 cookies

Number Of Ingredients 8

2 cups/255 grams all-purpose flour
1/2 cup/40 grams unsweetened Dutch-processed cocoa powder
1/8 teaspoon fine sea salt
1 cup/225 grams salted European-style (or cultured) butter (2 sticks), softened
2/3 cup/135 grams granulated sugar
1 large egg yolk
6 ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
1/3 cup freeze-dried raspberries, lightly crushed (optional)

Steps:

  • In a medium bowl, whisk together flour, cocoa powder and salt.
  • In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
  • Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
  • Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
  • Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
  • Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
  • In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
  • Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams

DARK- AND WHITE-CHOCOLATE SHORTBREAD HEARTS



Dark- and White-Chocolate Shortbread Hearts image

You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h35m

Yield Makes 32

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
3/4 teaspoon kosher salt
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 stick plus 6 tablespoons unsalted butter, room temperature
2 ounces white chocolate, melted and slightly cooled
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Dark-chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt. Beat butter on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • White-chocolate shortbread: In a bowl, whisk together flour and salt. Beat butter with white chocolate on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • Remove both disks from refrigerator; let stand 10 minutes. Roll out dark-chocolate dough 1/8 inch thick between two pieces of floured parchment. Stamp out heart shapes with largest cookie cutter; transfer to a parchment-lined baking sheet. Gather dough scraps, reroll, and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white-chocolate dough.
  • Stamp out smaller hearts from larger ones, starting with second-largest cutter and working down to smallest cutter; transfer cutouts to parchment-lined sheets. Freeze cutouts until firm, about 15 minutes.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Starting with smallest cutouts and working up to largest, fit together dark- and white-chocolate cutouts like puzzle pieces. (It's okay if dough cracks or breaks in places; simply press back together as necessary.) Arrange completed hearts 1 inch apart on fresh parchment-lined baking sheets. Freeze again until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through, until dry and firm, 15 to 18 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE DIPPED SHORTBREAD HEARTS



CHOCOLATE DIPPED SHORTBREAD HEARTS image

Categories     Cookies     Dessert     Bake

Yield 4 dozen 2 1/2" cookies

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes. Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.) In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

CHOCOLATE SHORTBREAD HEARTS



CHOCOLATE SHORTBREAD HEARTS image

Categories     Cookies     Dessert     Freeze/Chill     Christmas

Yield About 50

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 t. baking soda
1/4 t. salt
2 sticks (1 cup) unsalted butter, softened
1 cup confectioner's sugar, sifted
1 1/4 t. vanilla

Steps:

  • Into a bowl sift together the flour, the cocoa, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter, add the confectioner's sugar, a little at a time, beating and blending the mixture for 2 minutes. Beat in the vanilla and add the flour in 2 batches, blending the mixture at low speed until it is just combined after each addition. Transfer the dough to a large sheet of wax paper, cover it with another sheet of wax paper and roll it out 1/3 inch thick. Chill the dough between the sheets of wax paper on a baking sheet for 2 hours, or until it is firm, or chill the dough, wrapped will in plastic wrap, for up to 2 days. Peel off the top sheet of wax paper, cut out hearts with a 2 1/2-inch-wide heart-shaped cutter, and arrange them 2 inches apart on baking sheets lined with parchment paper. (Gather the scraps, reroll, and chill the dough until it is firm, and cut out cookies in the same manner.) Bake the cookies in the middle of a preheated moderately slow oven (325 F.) for 16 to 18 minutes, or until they are set. Transfer the cookies to racks, let them cool, and store them in an airtight container.

Tips:

  • Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the butter is cold before using it. This will help to create a flaky shortbread.
  • Don't overmix the dough. Overmixing will make the shortbread tough.
  • Chill the dough before baking it. This will help to prevent the cookies from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before decorating them.

Conclusion:

Chocolate shortbread hearts are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these delicious cookies that are sure to be a hit. So next time you're looking for a sweet treat, give chocolate shortbread hearts a try. You won't be disappointed!

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