chocolate-dipped shortbread hearts

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Shortbread Hearts

From the book The Silver Palate Cookbook by , , and
Yield 20

Culinate editor’s note: I especially like these dipped in melted chocolate (see Note, below). As for the first chilling time, I find an hour in the fridge is sufficient. Otherwise, the dough becomes too hard to roll out. Also, after I shape the dough into a ball, I flatten it into a disk; this, too, makes it easier to roll out.


Another Silver Palate favorite, good year-round, but essential on Valentine’s Day.


¾ lb. (3 sticks) sweet butter, softened
1 cup confectioner’s sugar
3 cups unbleached all-purpose flour, sifted
½ tsp. salt
½ tsp. vanilla extract
¼ cup granulated sugar


  1. Cream the butter and confectioner’s sugar together until light.
  2. Sift the flour and salt together and add to the creamed mixture. Add the vanilla and blend thoroughly.
  3. Gather the dough into a ball, wrap in waxed paper, and chill for 4 to 6 hours.
  4. Roll out the chilled dough to a thickness of ⅜ inch. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. Sprinkle the tops with granulated sugar.
  5. Place the cut-out cookies on ungreased cookie sheets and refrigerate 45 minutes before baking.
  6. Preheat the oven to 375 degrees. Bake the cookies for 20 minutes, or until they are just starting to color lightly; cookies should not brown at all. Cool on a rack.


Culinate editor’s note: You can melt any kind of chocolate in the microwave or a double boiler. Once it is melted, dip one edge of a cooled shortbread heart into the chocolate, gently pressing a third of the cookie face into the chocolate, then lift up, allowing the chocolate to fill in the area.

This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.

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