I actually made these cute little shortbread cookies a few months ago, but after I got them all finished I thought they would be perfect for Valentine’s Day. So I waited until now to share the recipe. They are not quite as decadent as the Brownie Trifle or the Chocolate Lava Cake, but they are much easier to package up to share with friends! And they are pretty cute if I do say so myself.
They are nice and buttery and just melt in your mouth. I love the flavor of the almond extract, but I suppose you could substitute vanilla instead. Just don’t tell me about it.
If you prefer white chocolate, you could certainly dip them in that instead. I’m not a fan of eating sprinkles, but they would definitely be cute on top of the chocolate. So if you like them, then go for it!
Chocolate Shortbread Hearts
2 cups flour
1/2 cup sugar
1 cup cold butter
1 Tbsp water
1 tsp almond extract
1/2 pound chocolate candy coating, melted
Combine flour, sugar, and salt in a large bowl. Cut in butter till mixture is all crumbly. Stir in the water and almond extract till dough comes together and forms a ball. (I used my hands.) Chill for 20-30 minutes. Roll dough out on a floured counter to about 1/4″ thick. Cut into heart shapes and place on ungreased cookie sheets. (I used my tiny cookie cutter, and I thought they turned out adorable!) Bake at 325° for about 15 minutes or till edges are very lightly browned. Cool completely. Dip one side of the heart into melted chocolate. Place on waxed paper till set.