CHOCOLATE SHORTBREAD HEARTS
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.
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