Chocolate Shortbread Hearts {Valentine Recipe}

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
dash salt
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.


  1. Mom 2 3 Boys says:

    Can you use white whole wheat flour or a 50/50 mixture – or do you need to use 100% AP flour?

  2. that really made me drool!

  3. Do you have to use butter or will margarine work?

    • For most cookie recipes, you can substitute margarine with pretty good results. For true shortbread though, you must use butter. You can use margarine, but the cookies will be different. The dough will be more wet (margarine has water in it), so it will be trickier to work with. And instead of melting in your mouth, the cookies will have a more chewier texture. They will still taste good, but they won’t be true shortbread.
      If you do use margarine, make sure it is a good quality. Don’t use light margarine or the kind that comes in a tub. They have way too much water. Good luck! Let me know how they turn out. 🙂

  4. Love shortbread and shortbread dipped in chocolate is the best!

    • This was the first time I’ve actually tried shortbread dipped in chocolate. Can’t believe I waited so long–it is so yummy!

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