I thought it would be lots of fun to make chocolate-dipped heart-shaped shortbread cookies for my family to celebrate Valentine’s Day. I searched the web for a recipe I liked, adapted it a bit to my tastes, and got to work.
From Taste of Home:
- 2 cups gluten free all purpose flour
- 1/2 cup sugar
- dash of sea salt
- 1 cup cold unsalted sweet cream butter, cubed
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
In a large mixing bowl, whisk together flour, sugar, and salt. Add in cubed butter. It works better if you use your (clean, washed) hands to knead the butter into the dry ingredients, but feel free to use a fork. Once the ingredients are mostly combine, add the water and extract. Mix until a dough forms. Place a piece of parchment paper on your counter and flour liberally. Roll the dough out to about 1/4 inch thickness. Using heart-shaped cookie cutters, cut out cookies. Place on baking sheets lined with parchment, about 2 inches apart. Refrigerate for about 30 minutes. Preheat your oven to 325. Bake for about 13-16 minutes, switching baking sheets halfway through for even baking. Cool for 2 minutes before transferring to a wire rack. Allow to cool completely before coating in chocolate. Use your favorite chocolate chips to melt for dipping and coating your cookies — we used milk chocolate chips. Add sprinkles if desired. Place on parchment to set. Enjoy with your favorite cookie beverage!
