- 4
- 15 mins
- 30 mins
Ingredients
- 3/4 cup butter-flavored shortening
- 1/2 cup sugar
- 1/4 cup confectioners' sugar
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (4-ounce) bar bittersweet chocolate, melted
- Yield: approximately 4 dozen cookies
Preparation
Step 1
1. In a medium bowl, beat shortening, sugar, and confectioners' sugar at high speed with an electric mixer until creamy, approximately 5 minutes. Reduce mixer speed medium-low. Add flour, salt, yolks, cream, and vanilla, beating until combined. Divide dough in half. Wrap each half in plastic wrap. Refrigerate for 1 hour.
2. Preheat oven to 325°. Line 2 baking sheets with parchment paper. Set aside.
3. Remove dough from refrigerator. On a lightly floured
surface, roll dough to 1/4-inch thickness. Using assorted 3-inch heart-shaped cutters, cut as many cookies as possible, rerolling dough no more than twice. Place cookies on prepared baking sheets.
4. Bake until edges are lightly browned, 10 to 15 minutes. Let cool on pan for 10 minutes. Remove to wire racks, and let cool completely.
5. Dip half of each cookie in melted chocolate. Place on parchment paper to dry.
Store in an airtight container at room temperature for up to 1 week.