- 1 pound (4 sticks) butter, softened to room temperature
- 1 cup sugar
- 4½ cups flour
- 2 teaspoons vanilla
- ½ teaspoon salt
- 1 additional cup of flour (for dusting work surface)
- 1 12-ounce package of Wilton’s melting chocolate (red)
- 2-inch heart-shaped cookie cutter
- With an electric mixer, blend sugar and butter for approximately 3 to 5 minutes or until light and fluffy.
- Add vanilla flavoring, salt, and flour, and mix in the flour 1 cup at a time until fully incorporated.
- Working with ⅓ of the dough at a time, dust your work surface with reserved flour and knead the dough until it sticks together. This is a crumbly dough so you need to work with it to get it to stick together. Roll to ½-inch thickness and cut heart-shaped design with cookie cutter.
- Place the cut hearts onto a parchment or silicon-lined cookie sheet.
- Bake at 400 degrees F for 10 to 11 minutes. Most ovens bake unevenly so I turn the pans about halfway through the baking process for an even color.
- Move cookies to a wire rack to cool.
- Melt the red chocolate in a glass bowl in the microwave. Heat for 1 minute on high power, then stir and microwave in 30-second increments until completely melted.
- Dip one half of the heart cookie into the red chocolate and lay on wax paper until fully set.
Prep Time: 20 minutes
Baking Time: 10 to 11 minutes per pan
Total Time: 2 to 2 ½ hours
Makes: 75 to 80 2-inch heart cookies
About the Chef
Chef: Terry Chamberlin
Family: Married to George Chamberlin, local TV and radio personality. My daughter Sara and granddaughter Sophia live in Carlsbad, and my son Tom and his wife and three children live in Seattle.
Community: Raised our children in San Marcos since 1973 and have lived in Shadowridge since 2004.
Interests: Recently retired, I spend lots of time baking and doing crafts. I volunteer with the Friends of New Haven in Vista and am a cake artist – creating carved cakes for friends and family. I have been taking my family and friends to the Moonlight Amphitheatre for more than 30 years and look forward to every season. I recently joined Jazzercize and am really loving it.
About the Recipe: One of my earliest childhood memories was baking cookies with my mother. She had a sweet tooth and loved anything with sugar in it. As she got older and became diabetic, about the only cookie she could eat was a shortbread cookie. Over the last several years of her life I would bake variations of the basic shortbread cookie for her, adding all kinds of twists such as carob chips, crushed potato chips, pecans, maple syrup, and more. In baking all these variations I have created a few favorites for myself and this heart-shaped shortbread cookie is very popular around Valentine’s Day.
About the Chef: I began baking at a very early age. By the time I was 12, I could prepare the entire family meal. I’ve always loved sweet things so even though I enjoy cooking, my heart is in desserts. Now that I am retired I still keep busy, baking over 300 cookies each week for my daughter’s hair salon in Oceanside. With help from my 11-year-old grandson, Lorenzo, I started a cookie blog this year so that salon clients and friends can find my recipes any time. The cookie blog can be found at www.splitendshairstudio.com/recipes.