2 Julias + 1 day off of school = Tons of cookie fun
These 2 cute girls wanted to bake cookies on their day off of school, and since one of them is allergic to eggs, they decided to make shortbread cookies. But traditional rectangles were way too boring, so they went with hearts. And chocolate. Lots and lots of chocolate.
And once the chocolate melting and dipping started, their creative juices really got flowing!
Valentine Shortbread Cookies
2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
Dark chocolate and/or colored candy melts
Preheat oven to 325°F.
Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.
Lightly sprinkle flour on a pastry board or mat. Gently press or roll dough until dough is about 1/3” thick (dough will be softer than a normal cut-out cookie dough). Use a heart cookie cutter to cut out shapes and use a thin metal spatula to transfer hearts to ungreased cookie sheets, leaving a small space between cookies.
Bake at 325°F for about 20 minutes. Do not brown. Cool on a wire rack.
In a small microwave safe bowl, melt about 1 cup chopped chocolate in microwave by cooking in 30 second increments, stirring after each heating, until completely melted. Dip cookies as desired. To drizzle chocolate, place chocolate or candy melts in a Ziploc bag and cook for 30 seconds in microwave. Squish bag and repeat as needed until melted. Use a toothpick or skewer to poke a small hole in one corner of the bag and drizzle melted chocolate over cookies.
Place cookies on parchment paper or wax paper to harden. You can chill them in the refrigerator, if desired, to speed up the setting of the chocolate. Higher quality dark chocolate will take longer to harden than the candy melts.
Makes 2 ½ – 3 dozen cookies, depending on the size of your cookie cutter.