Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 cups all purpose flour
- 8 ounces semisweet chocolate chips or dark chocolate candy melts
- 1 tablespoon shortening (only use if using chocolate chips, do not add shortening to candy melts)
- 1/2 cup Valentine's Day sprinkles
Instruction
- In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
- Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
- Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
- Using a 4 inch heart shaped cookie cutter, cut out as many shapes as you can from the dough.
- Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
- Place the pan of cookies in the fridge and chill for 20 minutes.
- Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
- Cool the cookies completely.
- Repeat the same process with the other half of the dough that you previously put in the refrigerator.
- Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30 second increments until melted. Stir until smooth.
- Dip half of each cookie into the chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.
