By Dianne Bunis

This Valentine's Day give a "made with love" treat,

Chocolate & Sea Salt Shortbread Cookies

2 cups all-purpose flour; plus 1 TBSP

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioners' sugar

1 TSP pure vanilla extract

1/2 cup Dutch-process cocoa

coarse sea salt

Preheat oven to 325°F. Using a mixer, cream butter 3-5 minutes. Add the sugar and beat until fluffy. Add vanilla, then beat in the cocoa on low speed. Add 2 cups flour and mix on low speed, scraping sides, until combined. At this point you may want to use your lightly floured hands if the dough is too sticky but do not over work.

Divide the dough in half, form into flat discs, wrap in plastic wrap and refrigerate for 45 minutes.

Working with one disc at a time, roll dough to 1/4" thick and cut out using heart shaped cookie cutters. Lightly cover rolling pin with flour so the dough will not stick. Transfer cookies to a parchment lined baking sheet.prinkle the top of cookies with sea salt and bake until firm,10 minutes.


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