Valentine’s Day Chocolate-Dipped Shortbread Cookies

Cookies are the perfect treat for any holiday! It’s especially fun to make cookies for Valentine’s Day because you can cut them into cute heart shapes! And you can use up any red and white sprinkles you may have left over from Christmas! If you want to bake a yummy treat this Valentine’s, you’ve got to make these Valentine’s Day Chocolate-Dipped Shortbread Cookies!

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What makes these cookies even tastier than normal shortbread is that half of each cookie is covered with chocolate and sprinkles! The extra chocolate flavor and sprinkle crunch just makes these cookies so delicious!

Valentine’s Day Chocolate-Dipped Shortbread Cookies

Ingredients

Makes 24 cookies

1 ¼ cup flour
3 tablespoons white sugar
1/2 cup softened butter
Red food coloring
4 ounces (1/2 cup) chocolate (or chocolate chips)
Sprinkles

Heart cookie cutter (optional)

Directions

1. Heat oven to 325.
2. In a mixer, add flour and sugar. Mix until combined.
3. Add butter and 5 drops red food coloring (or more) and mix until dough forms. Be patient, at first it will be crumbly and then all of the sudden it will begin to clump together and you’ll have dough.

4. Remove dough from mixer. On a lightly floured surface, use rolling pin to roll it about 1/4″ thick. Using a heart cookie cutter, cut into cookies and place on an ungreased backing sheet about an inch apart.
5. Bake for 15-20 minutes. Cool completely on wire rack. A longer cooking time will be necessary for thicker cookies.

6. Melt chocolate in a microwave safe dish for 20 seconds stirring in between each session until completely melted.

7. Dip the corner of a heart cookie into the chocolate, dip chocolate into sprinkles and set aside on parchment paper to dry.

Then you can enjoy your delicious Valentine’s Day chocolate-dipped shortbread cookies!

If you have extras, put them in an airtight baggie and store in the fridge for up to 1 week. You could also choose to freeze some of the dough for later. If you choose to freeze the dough, you can freeze it as a big lump of dough. But then you’ll have to remember to defrost it decently before you can roll and cut it. So to save yourself even more time later, I suggest cutting out all the cookies, and freezing the extra cut dough on a wax paper covered cookie sheet. When the dough hearts are frozen, transfer the unbaked cookies to a freezer bag. Then when you want them, all you have to do is defrost them a bit, put them straight onto an ungreased baking sheet, and and bake them!

Valentine’s Day Chocolate-Dipped Shortbread Cookies

• Author: A Cultivated Nest
• Yield: 24 cookies 1x
• Category: Dessert

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Description

These yummy chocolate-dipped cookies are the perfect Valentine’s Day treat!

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Ingredients

Scale 1x2x3x

• 1 ¼ cup flour
• 3 tablespoons white sugar
• 1/2 cup softened butter
• Red food coloring
• 4 ounces (1/2 cup) chocolate (or chocolate chips)
• Sprinkles
• Heart cookie cutter (optional)

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Instructions

1. Heat oven to 325.
2. In a mixer, add flour and sugar. Mix until combined.
3. Add butter and 5 drops red food coloring (or more) and mix until dough forms. Be patient, at first it will be crumbly and then all of the sudden it will begin to clump together and you’ll have dough.
4. Remove dough from mixer. On a lightly floured surface, use rolling pin to roll it about 1/4″ thick. Using a heart cookie cutter, cut into cookies and place on an ungreased backing sheet about an inch apart.
5. Bake for 15-20 minutes. Cool completely on wire rack. A longer cooking time will be necessary for thicker cookies.
6. Melt chocolate in a microwave safe dish for 20 seconds stirring in between each session until completely melted.
7. Dip the corner of a heart cookie into the chocolate, dip chocolate into sprinkles and set aside on parchment paper to dry.

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