Welcome! Thanks for participating in this week’s Bake-A-Long. Our recipe this week is Chocolate Shortbread Hearts.

I followed the recipe as written. I used a fairly dark Cocoa Barry Cocoa.

The recipe came together easily. I do have to say there was a little omission that would have been helpful to a new baker.

First, I mixed the dough until it was just combined, then turned it out on to the table to finish it in the fraisé method, or smear. It helps create a nice crisp, layered cookie.

After removing the dough from the refrigerator, it’s ROCK hard! I let mine warm up on the counter, then reshaped it before I rolled it out. I gathered and rerolled the scraps a few times to get the 24 hearts. After tasting the cookie, which I thought was good, but nothing that special, I would have selected a smaller heart cutter rather than the 3 inch size as he recommended.

Overall, I’m giving this recipe a thumbs up. I think they’d be a nice addition to a cookie plate selection.

What are your thoughts? Please leave your thoughts in a comment below.