Chocolate Dipped Shortbread Hearts . . . these tasty shortbread cookies are perfect for Valentine’s Day. Who can resist a cute buttery cookie dipped in chocolate?
I 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.
Although they are not quite as decadent as some of my valentine recipe like Brownie Trifle and Chocolate Lava Cake, 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. You could even use pink chocolate melts. 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!
How to make shortbread hearts:
- almond extract
- chocolate candy coating
Combine dry ingredients in a large mixing bowl. Cut in butter till mixture is crumbly. Stir in a tablespoon of water and the almond extract. Mix with your hands till dough comes together and forms a ball.
Chill dough for 20-30 minutes. Roll out on a floured counter to about 1/4″ thick. Cut into heart shapes and place on ungreased cookie sheets. (I used tiny cookie cutters.)
Bake at 325° for about 15 minutes or till edges are very lightly browned. Cool completely on wire racks.
Melt the chocolate at half power in the microwave, stirring about every 30 seconds. Dip one side of the heart into melted chocolate. Place on waxed paper till set.
Ways to change up your shortbread cookies:
– Instead of dipping them in dark chocolate, dip them in white chocolate or pink candy melts.
-After dipping them in chocolate, add some holiday sprinkles. You could even sprinkle them with toffee bits, chopped nuts, or coconut.
-If you’re in a hurry, you can just drizzle chocolate over the top of the cookies. They actually look really pretty that way, especially if you do some dark and some white chocolate.
Love shortbread? Here are a few more melt in your mouth recipes:
- Shortbread Cookies with Lime Frosting
- Brown Sugar Shortbread
- Shortbread Sugar Cookies
- Caramel Filled Shortbread Cookies with Chocolate Drizzle
Chocolate Dipped Shortbread Hearts
- Combine flour, sugar, and salt in a large mixing bowl. Cut in the 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.)
- Wrap dough in plastic wrap and 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 on cooling racks.
- Place the chocolate in a glass bowl. Melt in the microwave at half power, stirring every 30 seconds.
- Dip one side of each heart into melted chocolate. Place on silicone baking liners or waxed paper till set.
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 38mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
Recipe originally published 2/6/2012. Updated January 2019.
See all my COOKIE RECIPES.