Years ago this recipe was taught to me in a Eva Kenly class. I have made them nearly every year since for Valentines day. It's been my go-to recipe for Chocolate Shortbread Cutouts ever since. It's the easiest recipe ever and the taste is heavenly! Now, years later, my daughter, and now my grand daughter is making these delicious hearts...this pictorial is my daughter Tink(Holly) and grand daughter, Madison Lee (my name sake). Four ingredients, very quick to make and bake!
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, use a 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!
Chocolate Shortbread Hearts
1/2 cup sugar
3 ounces semi-sweet chocolate
1 cup unsalted butter
2 cup all purpose flour
In a food processor, fitted with a steel blade, process the chocolate and sugar until very fine.
Add butter cubes and process until well blended. Then, add all the flour and process again until dough is smooth and almost forms ball around the blade.
Remove dough and place between 2 sheets of plastic wrap. Press, or roll out, to 1/8 inch thickness. Refrigerate until butter is firm.
Preheat oven to 300 F degrees.
Cut into small heart and bake on parchment or silpat lined cookie sheet for 30 minutes.
|The picture tells it all!|
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