If you are making treats for classroom or workplace this Valentine’s Day, these tender ruffled shortbread hearts will bring smiles to anyone you call a Valentine.
For fun variations, the dough can be baked like a thumbprint cookie and decorated with a dab of icing and a cherry. You can also bake the heart shapes and dip half of each one in dark chocolate, then place on waxed paper to set. Easiest of all, just drizzle the hearts with melted chocolate.
The dough shapes may also be frozen and baked at a later time. What a lovely treat to have in the freezer, ready to bake at a moment’s notice!
CHOCOLATE CHERRY HEART COOKIES
Makes approximately 48 cookies
- 2 cups butter, softened
- 2 cups powdered sugar
- 2 egg yolks
- 1 teaspoon cherry flavoring, if desired
- 4 cups flour
- 1 cup cornstarch
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 10 maraschino cherries, chopped finely
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 4 cups powdered sugar
Heat oven to 350 F.
In a large bowl (a stand mixer is best) cream together the butter, powdered sugar, and egg yolks. If you are using cherry flavoring, add now. Mix well.
Add flour, cornstarch, and salt. Mix until well combined. Dough will be stiff.
Stir in the mini chocolate chips and chopped cherries.
Working with half of the dough at a time, roll out on a generously floured board. Try to keep the dough between 1/8-inch and 1/4-inch thick.
Cut out one large heart shape (about 3 inches) and one small heart shape (about 1-3/4 inches) for each cookie. Place 1/2-inch apart on ungreased cookie sheets.
Remove from oven and allow the cookies to rest on the cookie sheet on a cooling rack for 2-3 minutes or until firm. Move the cookies to the rack to continue cooling. When all of the cookies are cool, make the icing:
In a medium bowl, cream together the butter, shortening, and vanilla. Add the salt and powdered sugar and mix at medium speed until light and fluffy. Place frosting in a pastry bag with a rose tip.
To create a ruffle on the large heart shapes, hold the wide end of the rose tip toward the center of the heart and staying well inside the outer edge, work your way around the heart allowing the frosting to pile up a little behind the tip as you go. Try one to make sure the small heart will sit properly on the ruffle.