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Chocolate Shortbread Hearts




  • 1 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee crystals
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter

Chocolate Frosting

  • 1/2 cup semisweet chocolate pieces
  • 1 teaspoon shortening


  1. Combine flour, brown sugar, cocoa, instant coffee and cinnamon in a bowl and mix to combine.
  2. With a pastry blender cut butter into dry mixture until it resembles fine crumbs. Knead dough with hands until it forms a smooth ball. Roll dough on a lightly floured surface to 1/4-inch thick. Use heart-shaped cookie cutters to cut dough. Place on an ungreased cookie sheet, 1 inch apart. Re-roll dough as necessary.
  3. Bake in preheated 325 degrees F oven for 12 to 15 minutes or until edges are set.
  4. Chocolate Frosting: Combine chocolate and shortening in saucepan and stir over low heat until melted.
  5. Dip each cookie into chocolate and place on wax-paper lined cookie sheet. Let stand until chocolate sets.


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