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Valentine Shortbread Cookies

Valentine Shortbread Cookies

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  • Author: Laura Kasavan
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Rich and buttery Valentine shortbread cookies are dipped in dark and white chocolate! Topped with festive sprinkles, these are the perfect Valentine cookie. Recipe makes 24 cookies.


Ingredients

Cookies

  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1/8 tsp salt
  • 1 3/4 cups flour

Topping

  • 6 oz semisweet chocolate, chopped
  • 6 oz white chocolate, chopped
  • sprinkles

Instructions

  1. Make shortbread dough: Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla bean paste and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well.
  2. Chill dough in the refrigerator until firm, about 30 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
  3. Roll out dough to 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 24 cookies. Place cookies on baking sheets and chill for 20 minutes in the refrigerator.
  4. Bake cookies for 14 to 15 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  5. Dip in semisweet chocolate: Line two jelly roll pans with parchment paper. Place semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip one half of each cookie in melted chocolate and place on prepared pans. Chill cookies in the refrigerator for 15-20 minutes, until set.
  6. Dip in white chocolate: Repeat with white chocolate, slowly melting until glossy and smooth. Working quickly, dip the other half of each cookie in melted white chocolate and place back onto pans. Top with sprinkles, and chill again until chocolate is completely set, about 20 minutes.
  7. Store leftover cookies in a single layer at room temperature.

Notes

White chocolate: Use high quality white chocolate to decorate the cookies. I use and recommend Ghirardelli white chocolate baking bars.

Make ahead: Roll out dough to 1/4-inch thick on a lightly floured board or piece of parchment paper and use a floured fluted biscuit cutter to cut out cookies. Place cookies on baking sheets and freeze for 1 hour, then transfer to freezer bags and store for up to 2 months. When you’re ready to bake, bake the cookies directly from the freezer, adding 1 to 2 minutes to the baking time.