I have always dreamed of opening my own bakery. It’s probably not going to happen, because in addition to loving baked goods, I also love to sleep, and I hear being a baker + sleeping in are not compatible. Still, I love the idea of making treats and seeing that people would actually be willing to pay money for my stuff. That means they’re not just eating it out of niceness, but because they really LIKE IT!
A few summers ago, I decided to open up a virtual bakery, and I called it Sweet Dreams.
The main reason was that I wanted to raise a few hundred dollars to purchase books and recorders to teach my students music. My awesome hubby even made this website where friends and family could send in orders to support the cause! Isn’t that awesome?! I was so proud of it. The website is no longer in operation (so no need to send in orders), but when it was up and running, it was a huge success! I had so much fun baking up hundreds of treats, packaging them, and delivering them to friends.
Today, I’m sharing the recipe for the buttery chocolate-dipped shortbread hearts on the left. I knew I had to include them not just for their visual appeal, but because they are superduper addictive. My friend Wendy has tried many of my sweet creations, but says these are her favorite. As soon as I publicized this project, she was the first one to submit an order, quickly requesting these rich, buttery cookies. (There’s something special about your first supporter in anything. Thanks, Wendy :).)
It still amazes me that a simple combination of sugar, butter, and flour can yield such a rich and decadent crumble in your mouth. I get shortbread cravings every so often, and these definitely hit the spot. These are great for occasions when I need to make something pretty in large quantities, such as for a bridal shower.
I like to use a heart-shaped cookie cutter for these, but any shape will do! I also like to coat mine with chopped, toasted almonds, but you can skip that step if you’re not an almond fan. I watched Ina make these cookies on TV and at first made rectangles like she did. Since I found the long rectangular shape more prone to breakage, I tried heart shapes and have continued this way ever since. I must have eaten at least half of my first batch all by myself, which you’ll know is terrible once you see the ingredient list. Lesson learned. Be sure you have an occasion to share these when you make them, because they are super addictive!
Chocolate-Dipped Shortbread Cookies
adapted from Ina’s recipe
Tip for dipping: Scoop the cookie forward into the bowl of melted chocolate so that chocolate coats only the front face of the cookie, but doesn’t get on the back:
It’s cleaner, and you also won’t have too high of a chocolate to shortbread ratio afterward.