Valentine’s day is fast approaching and while the Mr. and I don’t celebrate anymore I like to do just a little something for the kids. We might get pizza which they both love and have dessert. Now that Little Miss is in preschool it’s a little more complicated. First there are the Valentine’s, she got My Little Pony. I am also doing sugar cookies for all the kids in her class.
There is one little girl in her class that is allergic to eggs so I wanted to make sure she got something cute as well. This is my first time ever making shortbread. I know, it seems totally weird that someone who is basically addicted to cookies has neglected an entire category but there is a reason. Every year my mom makes shortbread at Christmas. They are melt in your mouth, buttery perfection. So I’ve never wanted to compete.
These are a different kind of shortbread from hers though. These are cut out heart shortbread with mini chocolate chips. There are buttery and flaky and slightly sweet. They are pretty much amazing and totally egg free. They are slightly adapted from The Smitten Kitchen with the coolest rolling out trick ever. Sorry there are no pics of the process but I ended up baking at night.
Chocolate Chip Shortbread Hearts Recipe
Chocolate Chip Shortbread Heart Cookies
- 1 c butter - room temp
- 2/3 c confectioners sugar
- 1/2 tsp vanilla
- 2 c all purpose flour
- 1/4 tsp salt
- 3/4 c mini chocolate chips
- 1 gallon sized ziploc bag
- *Chilling time required.
- In the bowl of a electric mixer cream butter and confectioners sugar together on medium speed for 3-4 minutes until very smooth and light in color.
- Turn the speed to low and add vanilla, mix until combined. With the speed still on low add in your flour and salt, mix just until all the flour disappears in the dough.
- Turn off the mixer and fold in your mini chocolate chips by hand.
- Put all your dough into a gallon sized ziploc bag, do not seal. Roll out dough until it is evenly distributed throughout the entire bag, it will be about 1/4 inch thick.
- Seal bag and put in the fridge and chill for two hours up to 2 days.
- Preheat oven to 325 F. Move oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Cut open your bag and using a 2 inch heart cookie cutter, cut out hearts and place about an 1 1/2 inches apart on your cookie sheet.
- (you could also just cut dough into 2 inch squares)
- Bake for 18-20 minutes rotating pan half way through. Cookies should be very lightly browned on the bottom, really not taking on much color at all.
- Cool and store in an airtight container for up to a week.
- Slightly adapted from Use Real Butter