Valentines Day Shortbread Heart Cookies dipped in Chocolate

Okay, so I'll be the first one to admit, I have somewhat of a 'sweet tooth'.... My husband always jokes by saying that dessert is an actual 'dinner course' in our household and shouldn't be ignored or skipped.  So every evening, it's inevitable that we have a little something 'sweet' after dinner.  These cookies are a 

lighter option when it comes to fat & calorie content averaging 80 calories per cookie but still satisfying your sweet craving with just one cookie. 

The recipe below yields 1.5 dozen cookies; no-one needs that many cookies sitting around the house when you're trying to maintain a healthier lifestyle.  My suggestion, is to get individual plastic baggies (as seen below) and some cute decorative Valentines Day Ribbon (as seen below), wrap up 10 or so cookies, and deliver them to your children's classroom, take them to work to surprise your co-workers, to a dinner party with friends, or drop a few off at each of your neighbor's home!  It'll brighten someone else's day for sure & in the process, not make you & your family feel as guilty for your sweet indulges <3

Happy Baking Friends & Family! 

Colleen

**If anyone cooks the recipe below, be sure to leave a comment/feedback. I would love to hear from you! **

Ingredients

• 1 cup (2 sticks) unsalted butter
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour, plus more, for dusting
• 1/2 teaspoon salt
• 3 ounces semisweet or bittersweet chocolate, finely chopped
• 1 teaspoon canola oil or pure vegetable shortening

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.

2. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 3-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

3. Heat oven to 300 degrees with a rack in the center. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)

4. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes.

5. Complete by putting into individual plastic baggies (can be purchased at your local craft store), knot with ribbon to make it air-tight.   Enjoy!