Chocolate-Dipped Heart Shortbread Cookies

Ingredients

• 1 cup (225g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 1 teaspoon (5ml) vanilla extract

• 2½ cups (315g) all-purpose flour

• ¼ cup (30g) cornstarch

• ¼ teaspoon salt

• 150g dark or milk chocolate, melted

• Red and pink sprinkles, for decorating

Cream the softened butter and sugar until light and fluffy.

Add the vanilla extract and mix well.

Sift in the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix.

Wrap the dough and chill for about 20–30 minutes.

Roll the dough out on a lightly floured surface to about ½-inch thickness.

Cut out heart shapes using a heart-shaped cookie cutter.

Arrange the hearts on a lined baking tray, leaving a little space between them.

Bake in a preheated oven at 170°C (340°F) for about 10–14 minutes, or until the edges are lightly golden.

Allow the cookies to cool completely.

Dip one half of each cookie into melted chocolate.

Immediately decorate with pink and red sprinkles or heart-shaped decorations.

Allow the chocolate to set completely before serving.

Tip: For a crisp, buttery shortbread texture, avoid adding too much flour when rolling the dough.