Chocolate-Dipped Shortbread Hearts

I think this will be my last Valentine’s post, but it’s a good one.  Good tasting, at least.

I made the Chocolate-Dipped Shortbread Hearts from Martha Stewart and I have to say, I made them a little bit better.  Now, it was her amazingly delicious recipe that made these so wonderful tasting, but I think my special touch made a big difference in the presentation.

I hate to brag, but this is a big deal for me.  I never thought I would get my own creativity to a point where I was improving on Martha’s ideas.

Okay, enough about me and my big ego.  Here are the cookies.  Shortbread Hearts, dipped in melted chocolate and drizzled with pink Wilton candy melts.  (Sorry for the poor lighting.)

Some of the mini cookies I totally submerged in the chocolate.  Mmm.

Here is one displayed in a mini cupcake paper.

You still have time to make these.  But, hurry!  The dough needs to chill for 2 hours before rolling out.

Or you can always wait and make chocolate-dipped shamrocks, drizzled with green candy melts.