So, it’s December. Isn’t it officially Cookie Month? I’m sure, it’s Cookie Awareness Month. Okay, well, it should be…right!? These are adorable, and classic cookies that I found in the pages of Ina Garten’s The Barefoot Contessa Cookbook. It’s just a classic and classy recipe book that everyone should have.
The Challenge: Shortbread Hearts, In Ina Garten’s The Barefoot Contessa Cookbook, page 177
- 3/4 pound unsalted butter, room temperature
- 1 Cup Sugar
- 1 tsp vanilla extract
- 3 1/2 Cups all purpose flour
- 1/4 tsp salt
In another bowl sift together the flour and salt. Slowly add the flour into the butter mixture. (by the way, you must get this shield if you have the kitchen aid mixer, it helps keep the kitchen a bit cleaner)
Mix on low speed until the dough starts to come together. Shape dough into a flat, dust with flour and wrap in plastic wrap. Refrigerate for 30 minutes.
Cover your baking sheets with silpat baking sheets.
Place cookies on sheets, sprinkle with a bit of sugar and bake for 20 to 25 minutes. Allow cookies to cool on baking racks.
Dip cooled cookies half way in melted chocolate.
I used my Babycakes chocolate Dipper which I LOVE! Just throw in some chocolate into the removable pot. Stick it in the microwave for about 45 seconds at a time until the chocolate melts. The Babycakes chocolate dipper keeps your chocolate at the perfect temperature while you’re working. This works great for candy making, chocolate covered pretzels, cookies, and cakepops. I love to keep it out at a party along with pretzel sticks, dried fruit and apples and let people dip away! Also, it makes an inexpensive holiday gift!