Chocolate Dipped Shortbread Hearts
Ingredients
¾ cup
Kowalski's Butter (or more as needed), softened
¼ cup
sugar
2 cups
flour
7 oz. pkg.
Baker's Dipping Chocolate (Semi-Sweet or Milk Chocolate)
Directions
- Preheat oven to 350°.
- Line a 13x9" baking pan with parchment paper, extending paper up over 2 sides of the pan; set aside.
- In a large mixing bowl, combine butter and sugar; stir in flour.
- If dough is crumbly, mix in 1-2 tbsp. additional softened butter.
- Press dough evenly into parchment-lined baking pan; bake in preheated oven until lightly brown (about 20 min.).
- Remove from oven; let shortbread cool in pan for 10 min.
- Using a heart-shaped cookie cutter 2 ½" or smaller, press into shortbread. Carefully lift shortbread out of pan with parchment paper; transfer to a cooling rack to cool completely.
- When bars are completely cool, melt dipping chocolate according to pkg. directions. Dip half of each shortbread heart into the chocolate; place on parchment paper to set.
- Store in an airtight container with parchment paper between layers.
