Chocolate-Dipped Vanilla Bean Shortbread Cookies

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Happy Valentines’ Day, world!  Regardless if you celebrate or not, who could go wrong with some last minute chocolate-dipped vanilla bean shortbread cookies….in the shape of hearts….(side note:  I find it incredibly ironic that I cut these hearts out, yes, with the heart-shaped cookie cutters that last year’s particular Valentine gave me as a Valentines’ Day gift….my, how times have changed….)

But I digress.

These can be made in a pinch.  No chilling time required (my pet peeve with most traditional sugar cookie recipes.)  And you can completely skip the chocolate-dipping part if you are really short on time.  I added in some additional vanilla bean here to up the flavor quotient here, and I liked the end result.  I dipped my cookies in a simple dark chocolate, but you could use whatever kind of chocolate you like here.  And, sprinkle yourself away here.  It’s Valentines’ Day, people…time to get a little love-crazy.  I love all of you!  Have a good one!

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Chocolate-Dipped Vanilla Bean Shortbread Cookies

Servings:  varies according to cut-out size.  I used a 2 and 1/2-inch cutter and made about 12 cookies.

 

Ingredients

12 tablespoons unsalted butter, at room temperature

1/4 cup granulated sugar

1 tablespoon vanilla extract

Seeds from 1/2 vanilla bean

2 cups all-purpose flour, plus more for dusting work surface

1/2 teaspoon salt

4 ounces dark chocolate (or whatever kind of chocolate you like), chopped

Sprinkles, for garnish, optional

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Instructions

1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and vanilla bean seeds on medium-high speed until light and fluffy, about 2-3 minutes.

3. Reduce the mixer speed to low and add the flour and salt, mixing until thoroughly incorporated, scraping down the sides of the bowl as necessary.

4.  Transfer the dough to a lightly floured flat work surface and roll the dough out so that it is about 1/3″-inch thick.

5. Using whatever shape cookie cutter you like, cut out each cookie and transfer each one to your prepared baking sheet, re-rolling and cutting out more shapes as necessary until all of the dough is used.  Space each cookie about 2 inches apart from one another.

6. Bake until the cookies are light brown around the edges, about 6-8 minutes (Since my cookies were a bit larger than the original recipe called for, I was at right about 8 minutes.  Make sure to check yours frequently so that they don’t burn.)  Let the cookies cool completely before dipping in chocolate.

7. In a heatproof bowl set over simmering water, melt the chocolate, stirring until smooth.

8. Carefully dip each cookie, face down, into the chocolate and place face-up on the baking sheet.  If you are using sprinkles, lightly sprinkle each one. Let sit until the chocolate has completely set.

 

Source:  Slightly adapted from Saveur.

February 14, 2013 - 11:23 am

Maria Tadic - Those are really cute! And I absolutely love shortbread cookies – they’re the best kind!

February 14, 2013 - 1:25 pm

Michael - I’ll take 1,200 of these, please. No chilling time required means these babies are going in the oven tonight. And no, I don’t have a valentine so they’re all mine!

February 19, 2013 - 11:20 pm

natalie@thesweetslife - these sound fantastic! I have a bunch of vanilla beans that I need to use too…even better!

February 21, 2013 - 12:26 am

Liz - How many cookies does this recipe make?

February 21, 2013 - 1:10 pm

srlacy - Hi Liz-

I have included this information right before the ingredient list. It will vary depending on the size of cookie cutter that you use.

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