Shortbread Hearts dipped in chocolate
Instructions
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Preheat oven to 325 degrees. Blend butter until smooth in a large bowl using an electric mixer set on medium speed. Slowly blend in the powdered sugar. Scrape down the sides of the bowl, then add vanilla extract and combine thoroughly. Add flour and mix at low speed until well blended.
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Divide dough into 2 roughly equal pieces. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 ½ hours.
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On a floured board using a floured rolling pin, roll out disks to 1/8 inch thickness. Cut out with heart cookie cutter. Bake on ungreased cookie sheet for 16-18 minutes. Transfer cookies to a cool, flat surface until completely cool.
- Chocolate Glaze
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Heat cream until scalded. Stir in choc chips and corn syrup, cover and let stand for 15 minutes. Whisk until well blended. Dip in ½ of cookie.