Monday, February 14, 2011

Valentines Day Cookies

Before Cerinthus, Valentine's Day was, for me, a chocoholic holiday. Although I am no longer a real chocoholic (see my blogpost on the subject) I do occasionally indulge myself. Today I decided to make some chocolate shortbread to celebrate the holiday, since Cerinthus is not around. A recipe came up on my iGoogle and I decided to modify it and try it. If you love chocolate, these are the cookies for you. They are rich and delicious-- but not too sweet-- and can be made into hearts for a special occasion.

Chocolate Shortbread
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened baking cocoa (the recipe suggested Hershey's Special Dark because it makes the cookies black and they look really cool).
  • 1 tsp salt
  • 3/4 cup butter (room temperature)
  • 1/2 cup + 2 tablespoons sugar
  • 2.5 tsp vanilla
  • Preheat oven to 325F and take out two non-stick baking sheets or line two baking sheets with parchment paper.
  • Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside.
  • Cream the butter and sugar by hand. Then add the vanilla and mix in. If you do not want to cream by hand, follow the instructions in the original recipe.
  • To make hearts, I placed the dough on wax paper rolled the dough into a log with about a 2 inch diameter. Then I left it in the refrigerator (wrapped in the wax paper) for about an hour. After the hour, I took it out and pressed two of the sides into the counter, making the log a triangle with one rounded side. Then make a small indentation int he rounded side, running the length of the log. Cut the log into 1/4 inch thick cookies and tweak the shape to make them hearts. Alternatively, roll to about 1/4 inch thick and cut into desired shapes and place on the baking sheets about 1-inch apart
    A finished cookie, one cut from the log, and the log.
    • Bake the cookies for 15min 30sec (or that's what I did) or until they are sightly hard around the edges and smell like fresh-baked cookies.
    • When they cool slightly, sprinkle with powdered sugar.
    Enjoy! These cookies are VERY RICH. Be warned.


      1. These look great...I want to try a chocolate version of shortbread and I love how dark they are. The method for shaping the hearts is ingenious!

      2. Thanks! I had a lot of fun making them. They are incredible cookies. With the Hershey's Special Dark, they are the intensity of a brownie in cookie form and they are quite mysterious-looking.