White Chocolate Shortbread Heart Cookies
Buttery shortbread cookies dipped in white chocolate are the perfect Valentine's Day dessert.
Servings: 18 cookies
Ingredients
- 2 3/4 cup all-purpose flour 350g
- 1 cup cold unsalted butter cut into cubes
- 1 cup powdered sugar 150g
- 3 large egg yolks
- 2 tsp orange zest
- 1 1/2 tsp vanilla bean paste or use pure vanilla extract
- 3/4 tsp kosher salt
- 2 (10-oz) okg white chocolate melts
- Food coloring (optional)
Instructions
- Combine flour and butter in the large bowl of a food processor. Pulse 5 to 10 times, or until the mixture resembles the texture of wet sand.
- Add sugar, egg yolks, orange zest, vanilla, and salt, and pulse several times until the dough forms into a ball on the side of the bowl.
- Turn dough out onto a floured surface; form into a flat disc. Cover with plastic wrap and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Turn dough out onto a lightly floured surface. Roll dough out, using a rolling pin, to 1/4-inch thickness.
- Cut out heart shapes using cookie cutters, re-rolling the scraps as necesary. Transfer cookies to prepared baking sheets as you work. No need to space them out too much, these cookies will not spread.
- Bake 20 to 25 minutes or until the tops are no longer glossy. Remove the cookies before they begin to brown around the edges. Immediately transfer cookies to a wire cooling rack to cool completely.
- Meanwhile, prepare melting chocolate according to package directions. Stir in food coloring, if desired. Dip cooled cookies in chocolate, or drizzle chocolate over cookies using a piping bag or plastic baggie with the corner trimmed off.