Chocolate Shortbread Hearts–As Seen in The New York Times

On Monday, the NYTimes published my Chocolate Shortbread Heart recipe (as well as my Cardamom Crescent recipe) in their reader-submitted, interactive “Holiday Cookies and Recipes.”

The Cardamom Crescent was posted here on Dec 14. Here is the Chocolate Shortbread Hearts recipe.

Chocolate Shortbread Hearts
Makes 2 1/2-3 dozen cookies
1 stick (1/2 cup) cold butter, cut into small pieces
1/4 cup sugar
1 cup flour
2 tablespoons Dutch-processed cocoa

Sift flour and cocoa together into a bowl. Whisk sugar and flour together.

Cut in butter until it resembles flakes. Kneed with hands until gathered and pliable. Chill overnight or several hours.

Preheat oven to 350F. Roll 1/4” thick and cut with heart shapes. Sprinkle with chocolate sprinkles or chocolate shavings, if desired. Bake on ungreased cookie sheets about 12-15 minutes. Transfer to wire racks to cool.

Cool completely. Store in airtight container.