Chocolate Shortbread Hearts

 Chocolate Shortbread Hearts Recipe:Chocolate Shortbread Hearts are a delightful twist on the classic shortbread cookie. These rich, buttery treats are perfect for special occasion  or just as an indulgent snack. With a melt-in-your-mouth texture and a rich chocolate flavour, they’re sure to impress anyone who tries them. In this recipe, we’ll walk you through the process of making these delicious cookies, from start to finish, so you can enjoy a homemade treat that’s both beautiful and tasty.

  Preparation Time:           Cooking Time:

     20 minutes                           15 minute

   Chill Time:                         Total Time: 

 30 minutes                 1 hour and 5 minutes  

                              Servings:          

                   20  heart-shaped cookies 

Equipment:

•  Mixing bowls
•  Electric mixer or hand whisk
•  Measuring cups and spoons
•  Rubber spatula
•  Rolling pin
•  Parchment paper
•  Baking sheet(s)
•  Heart-shaped cookie cutter(s)
•  Cooling rack

   

Ingredients:

•  1 cup (225g) unsalted butter, softened
•  1/2 cup (100g) granulated sugar
•  1 teaspoon vanilla extract
•  1 3/4 cups (220g) all-purpose flour
•  1/4 cup (30g) unsweetened cocoa powder
•  1/4 teaspoon salt
•  Optional: Powdered sugar or melted chocolate for decoration

Instructions:

1. Cream the Butter and Sugar:

 In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This can be done using an electric mixer on medium speed for about 3-4 minutes, or by hand with a whisk, though it will take a bit longer.

2. Add Vanilla Extract: 

Once the butter and sugar are well combined, add the vanilla extract and mix until incorporated.

3. Sift Dry Ingredients: 

 In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This step ensures that there are no lumps in the dough, and the ingredients are evenly distributed.

         

4. Combine Wet and Dry Ingredients: 

Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed or by hand until the dough comes together. The dough should be smooth and slightly firm.

5. Chill the Dough:

 Divide the dough in half, shape each half into a disc, and wrap them in plastic wrap. Refrigerate the dough for about 30 minutes to firm up. This will make it easier to roll out and cut into shapes.

6. Preheat the Oven:  

 Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper.

7. Roll Out the Dough:

 On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out the cookies. Gather any scraps, re-roll, and cut out additional cookies. Repeat with the second disc of dough.

         

8. Bake the Cookies:

Place the heart-shaped cookies on the prepared baking sheet, leaving a little space between each one. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies are slightly firm to the touch. Be careful not to overbake, as shortbread should remain soft and tender.

9. Cool the Cookies:

 Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

10. Optional Decoration:

Once the cookies are completely cool, you can dust them with powdered sugar or drizzle them with melted chocolate for an extra touch of sweetness and elegance.

     

 Nutrition Chart(Per Cookie):

•   Calories: 120  
•   Total Fat: 8g  
•   Saturated Fat: 5g  
•   Cholesterol: 20mg  
•   Sodium: 30mg  
•   Total Carbohydrates: 12g  
•   Dietary Fiber: 1g  
•   Sugars: 4g  
•   Protein: 1g