This is the recipe for the heart-shaped cookies shown in my post from Feb. 8. I made a double batch and was really testing the capacity of my Kitchen Aid stand mixer with 10 cups of flour! I rolled the dough a bit thinner than usual and ended up with at least 150 cookies.
I froze the ones that didn't fit in the package to Afghanistan and then took them out and drizzled them with white chocolate and red/pink sugar crystals for Valentine's Day.
Adapted from A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson.
Ingredients
5 c flour
1¼ c mini semisweet chocolate chips
2 c unsalted butter, softened
1 c sugar
1½ tsp vanilla
Whisk flour and chips together in large bowl.
In another bowl with electric mixer on med-high speed, beat butter until creamy, about 3 minutes. Add sugar gradually and beat on high speed until light and fluffy and almost white in color. Beat in vanilla. Add about one-third of the flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended and scraping down bowl once or twice.
Divided dough into thirds. Roll each third out onto cookie sheet lined with parchment paper and sprinkled lightly with flour, to ¼ inch thickness. Use cookie cutters to cut out shapes. Re-roll any remaining dough. Prick shortbread all over with a fork or toothpick. Cover with plastic wrap and chill dough 2 hours or overnight.
Preheat oven to 325 degrees.
Bake until edges are just turning brown, about 20 minutes, but tops should remain white. Place sheets on racks to cool for a couple of minutes, then carefully remove cookies and place directly on racks to cool completely. These will keep for a few weeks at room temperature in airtight container. Let me know if you try these.
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