You will be singing “I’m in the mood for love, simply because you’re near me” when you bite into one of these cookies, because you will be in LOVE with them. These cookies may look like your average sugar cookies, but they will give you a buttery surprise when you bite into one. Since we are approaching Valentine’s Day, what better shape to make them in but hearts! No matter what shape you decide to make them in however, the recipient of these cookies will definitely know you love them!
You may be wondering what the difference is between a sugar cookie and a shortbread cookie. Sugar cookies are sweeter and crispier, while shortbread cookies are softer and butterier (is that a word?), or should I say more buttery? Regardless of the correct spelling and grammar, they melt in your mouth.
3/4 cup sugar
1 cup butter – softened
3 oz. block cream cheese – softened
1 tsp. peppermint extract
3 cups flour
In a large mixing bowl combine sugar, butter, cream cheese, egg, and extract with an electric mixer on medium speed until light and fluffy.
Add flour and beat until mixed. My dough looked like course crumbs as you can see, which I just used my hands to shape together.
Divide the dough into two and wrap with plastic wrap. Put in the refrigerator for about an hour or until it has hardened and is easy to work with.
Roll out the dough on a floured surface until about 1/4″ thick. I used about half of a half of the dough at a time, or a quarter of the total dough. Cut into shapes and place on ungreased cookie sheets.
Bake at 375 degrees for about 7 minutes, or until edges are just slightly brown. Remove from cookie sheets immediately and cool on wire racks.
I did not have any melting chocolate wafers, so I decided to use chocolate chips and butter. Which I have to say was not as easy to work with, it was a little too thick. You can use whichever you prefer.
For these cookies I melted 1 cup of semi-sweet chocolate chips and 1/4 cup of butter in a small saucepan over low heat while stirring frequently.
Dip half of the cookie in the chocolate and put on a wax paper lined cookie sheet. Cool in refrigerator until chocolate is hardened.