Chocolate Shortbread Cookies

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   1. Sift the flour, cocoa and salt together. Set aside.

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   2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined.

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   3. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

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   4. Chill for 30 minutes.

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   5. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.

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   6. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

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   7. Bake for 17-20 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for 2 minutes and then transfer to a tea towel or a wire cooling rack to cool completely.

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   8. When the cookies are cool, dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart, but you can dip as much as you want. Sprinkle the chocolate section with sprinkles, if desired.

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   Place the heart cookies on wax paper until the chocolate is completely set.

* Per serving · 4 servings · Values may vary.

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