September 4, 2014

Chocolate-Dipped Shortbread Hearts

Who says that you have to wait until Valentine’s Day to share this heart-shaped dessert with your sweetheart? Pair these decadent cookies with KORBEL Brut Rosé.

Chocolate-Dipped Shortbread Hearts

  • 1 cup unsalted butter, at room temperature
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon brewed espresso, cooled
  • 2 cups all-purpose flour
  • ¼ cup high-quality unsweetened cocoa powder
  • Powdered sugar (for rolling)
  • 12 oz. high-quality 70% cacao chocolate
  • 1-2 tablespoons heavy cream, warmed slightly

Preheat oven to 375°F. In a large bowl, cream butter and sugars until light and fluffy. Blend in espresso. In a separate bowl, sift together flour and cocoa powder, and mix into butter mixture. Dough will be stiff. Let dough rest for 30 minutes before rolling and cutting.

Roll dough to a ⅙-inch thickness on a powdered-sugar-dusted surface. Cut into heart shapes (or any other desired shapes). Place on a parchment-covered sheet pan, and bake for 12 to 15 minutes. Remove shortbreads from oven, and let cool.

Chop chocolate and melt it in a double boiler until smooth. Add cream to desired consistency for dipping. Let chocolate cool slightly for 10 minutes, then dip shortbread corners into chocolate. Place on clean parchment paper to set before serving.

Makes 24 shortbreads.