Wednesday, January 23, 2013

Chocolate & Coconut Dipped Shortbread Cookie Hearts

You are going to see a lot of cookies in the coming weeks.  And a lot of dark chocolate.  But that's all perfectly acceptable because those two things are much better than green smoothies made with kale and pencil shavings.  Promise you there will be none of those recipes here.  Exclusive buttery goodness.

And oh yes, these shortbread cookies are full of buttery goodness. And dark chocolate.  And toasted coconut flakes. And since I used heart shaped cookie cutters they are full of LOVE too.

I used SprinkleBakes's recipe for the shortbread because I kind of love her.  It's like she's with me in the kitchen!

 And I am glad I did.  I am still working out the kinks of rolling out dough, and had some trouble but it had nothing to do with the recipe and all to do with me running out to order pizza and refrigerating the dough for too long.  So just don't do that all you're all set. I was also making these at a friend's, so unfortunately I had some trouble with the oven as well, so they were browned more than I'd like.  Hopefully my next batch  (next week) will come out prettier.  But taste wise?  The shortbread was perfect.  Like a fine wine, they get better with age.  I would prepare these 2-3 days before you serve them.

Shortbread Cookies
Made aprox. 20 3-inch cookie hearts.
Bake for about 12 minutes at 350*

2 cups (4 sticks) non salted butter, softened
1/4 cup granulated sugar
1 cup confectioners/powdered sugar
1 tsp vanilla
4 cups flour
1 pinch of salt

1. In a stand mixer, beat butter and sugar together until fluffy.
2. Add in the confectioners sugar, beating just until incorporated completely.
3. Add vanilla.
4. Add 2 cups of flour and mix on low until a dough forms.  Add additional 2 cups and continue mixing on low until a very stiff dough forms.
5. On a floured surface, separate dough into two equal sections and roll each piece with a floured rolling pin until dough is about 1 inch thick  Wrap well in plastic and refrigerate for 30 minutes.
6. While still cold, but pliable, roll our further until 1/4 inch in thickness.
7. Use cookie cutters in whatever shape you'd like.  Dough can be rolled out one more time.
8. Bake in oven until edges are slightly brown.  Set aside to cool on a wire rack.

Remember that any cookie cutter is fine to use with these.  Someone do a chocolate dipped dinosaur!!!

As you can see, those are two different shaped hearts.  No heart is the same right? :)

Dark Chocolate Glaze
6 oz dark chocolate chips
1 tsp butter

1. In microwave melt chocolate chips in 30 second intervals, stirring in between each round.  Should take about 2 minutes total.
2. In a separate bowl, microwave butter until fully melted and add to chocolate and whisk until smooth.
3. Use chocolate to dip cookies. Simply dip into the bowl and use a spatula to cover any missing parts.  Place on wire rack to drip.

Coconut Topping
2/3 cup shredded coconut

1. On parchment paper on a baking sheet, toast shredded coconut for 4-8 minutes at 200*.  This can be done in a small toaster oven as well.
2. Sprinkle desired amount on top of chocolate covered cookies while chocolate has not set yet.
3. Let cookies harden, store in air tight container.  3-4 day old cookies are delicious.

These would be perfect for a Valentines Day treat.  Nothing says  "Please Be My Valentine" like cookies.

Well no I lie.

Maybe give them three cookies.  The more cookies, the better.


P.S.  Thanks to Katie who was my sous baker for these. Even though her husband laughed when I insisted she did a good job helping, she DID!  

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