I have a very eclectic selection of cookie cutters.
Some of the most random ones include: squirrels and greek letters. These are unrelated. Promise.
Although the heart cookie cutter is probably the most normal one, it only comes out once a year, in February.
Last year for Valentine’s Day I made Conversation heart cookies that my friends and colleagues loved. This year I made a personal favorite: macadamia nut shortbread dipped in dark chocolate.
Life sure is sweet. xo
Chocolate Dipped Macadamia Shortbread
Makes approx. 2 dozen large cookies
Adapted from Use Real Butter
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime, melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.