Chocolate-Dipped Chocolate Shortbread Cookies

Okay, so I bought a heart-shaped cookie cutter this past weekend.  I tried really hard to resist its cuteness and just walk on by, but it really wanted to come home with me so, so badly.  Then, of course I just had to have the super adorable red and pink jumbo heart sprinkles to keep it company.  I don't know what it is about hearts that make me so giddy with excitement.  Even as a little girl, I'd draw them over and over again in a rainbow of colors.  But, then again, what little girl doesn't do that, right?

So, there I was with a heart cookie cutter and jumbo heart sprinkles and no recipe to flaunt off their darling figures.  But, after scouring the internet for the perfect cookie recipe, I found it.  These chocolate-dipped chocolate shortbread reminds me of the shortbread cookies that are famous in Hawaii.  They're buttery and chocolatey, with a tender crispiness that will impress all of your special Valentines.  But, the goodness doesn't stop there.  Once you dip your chocolate shortbread cookie in melted, gooey semi-sweet chocolate, then top them with your favorite Valentine's Day sprinkles, you'll really fall head over heals with these beauties.  You may not want to share them, but try to resist the urge to hoard them all.  It's a day for making love, not enemies.  :)

Chocolate-Dipped Chocolate Shortbread Cookies
from Two Peas and Their Pod
Yields 16 3" heart cookies

2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups chopped semi-sweet chocolate, melted
Sprinkles for decorating

1. In a medium bowl, sift the flour, cocoa, and salt together.  Set aside.

2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

3.  Chill the dough in the refrigerator for 30 minutes.

4.  Position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Line a large baking sheet with parchment paper.

5. Cut out the cookies with a cookie cutter.  Arrange cookies on the prepared baking sheet.

6. Bake the cookies for 15 minutes until crisp and firm.  Rotating the pan halfway through for even baking.  Allow the cookies to cool on the baking sheet for two minutes, then transfer them to a cooling rack to cool completely.

7. When the cookies are completely cool, dip the cookies into the melted chocolate.  Add sprinkles on the melted chocolate.  Place the cookies on wax paper until the chocolate is completely set.