Shortbread Hearts

By ezunich

Ingredients

• 2 cups flour
• 1/2 cup sugar
• Dash of salt
• 1 cup cold butter
• 1 tbs cold water
• 1/2 lb dark chocolate candy coating, melted

Details

Servings 2

Preparation

Step 1

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; place on waxed paper until set.