Best Dark And White Chocolate Shortbread Hearts Recipes
BAREFOOT CONTESSA'S SHORTBREAD HEARTS - INA GARTEN
I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!
Provided by aloha808
Categories Dessert
Time 35m
Yield 24 3-inch, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.
- Add the Vanilla.
- In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
- Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk.
- Wrap in plastic and chill for 30 minutes.
- Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
- Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
- Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
- Allow to cool to room temperature.
- Leave plain or dip in or paint with melted chocolate or Royal Icing.
- A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
- For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!
CHOCOLATE SHORTBREAD HEARTS
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
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
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
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