Chocolate Covered Shortbread Hearts #FoodBloggerLove

Back at Christmas Allison gave me a HUGE recipe book with over 400 recipes for cookies, brownies, biscuits, and other desserts. I’ve been paging through it marking recipes to test and experiment with for a while now. With Valentine’s Day coming it, I thought that this would be the perfect time to test one I had bookmarked.

Chocolate Covered Shortbread Hearts

The original recipe for these shortbread cookies used a mold to create a cookie with a design on it, but I decided to roll the dough out instead so I could make heart shaped cookies for Valentine’s Day.

Today is #FoodBloggerLove, which is our annual celebration of all things yummy and valentine-themed! These cookies are perfect for #FoodBloggerLove, don’t you think?

Chocolate Covered Shortbread Hearts

I decided to add chocolate for extra flavor and decoration. Plus chocolate makes everything even better!

These hearts are in honor of all our lovely food blogger friends! Everyone who is participating in #FoodBloggerLove is linked below (scroll down to see dozens of yummy recipes).

Chocolate Covered Shortbread Hearts

These shortbread cookies could easily be customized for any event or holiday. Change up your cookie cutter shape and the color of the sprinkles or chocolate you use to decorate!

5 from 1 vote
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Chocolate Covered Shortbread Heart Cookies


Course Dessert

Ingredients

  • 3/4 cup Flour
  • 1/4 cup Cornstarch
  • 1/4 cup Sugar
  • 1/2 cup Butter unsalted, cold
  • Chocolate and Sprinkles as desired

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Sift dry ingredients together.

  3. Cut butter into small chunks and add to dry ingredients. Using your hands, rub butter into dry ingredients until dough forms.

  4. On a lightly floured surface, roll dough out evenly and cut with cookie cutter. Place on a parchment lined cookie sheet. Bake for 20-30 minutes, until cookies turn a pale, golden color. (Baking time will vary depending on size of cookie cutter used.) Transfer to cooling rack to cool.

  5. When completely cooled, decorate with melted chocolate and sprinkles as desired. Let chocolate set before storing.

Recipe Notes

Yields roughly 2 dozen cookies.

And now, let’s check out what all of the other bloggers are posting today for #FoodBloggerLove! Here are all of the recipes:


If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open!

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Jessica is a co-founder here at The PinterTest Kitchen. She also works doing graphic design and marketing for Pine Creek Structures and does freelance graphic work in her free time.

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5 thoughts on “Chocolate Covered Shortbread Hearts #FoodBloggerLove

  1. These are absolutely perfect for Valentine’s Day! Of course chocolate makes everything better and is totally necessary for Valentine’s Day. Love it.

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