Yield: Yields about 7 dozen 1-1/2-inch heart-shaped cookies.
Melting chocolate with shortening helps the chocolate set without the need to temper it. You can omit the shortening and the dipping, and instead drizzle plain melted chocolate on the cookies.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
I absolutely love these cookies!
I've made these every year for at least eight years. I give them as gifts, and they are special favorites of, among others, the equine vets on my list. There would be much sadness if I were ever to skip them. A few comments: first, these don't make anywhere near the number of cookies the recipe specifies (I use 2" heart cutters and get only about 45 cookies). Second, I've learned that their quality suffers greatly if the dough is not a full 1/4" thick. Third, it's very difficult to tell when these are done (aroma is one indicator), but not overbaking is key. But that being said - these are easy (never had a bit of difficulty with dough coming together or rolling them out) and spectacular, always a hit, particularly among coffee lovers. Highly recommended.
I'm afraid I have to agree with Bikerchik on this one and wonder how on earth all the others got anything remotely reasonable to roll out. It was a disaster. I have checked other shortbread recipes and they all seem to include more butter and less flour. Too bad. I had these at a restaurant and they were fabulous.
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