• 2 Cups of All-Purpose Flour
  • ¼ Teaspoon of Table Salt
  • 1 Cup or 2 Sticks of Unsalted Butter, Room Temperature
  • ½ Cup of Powdered or Confectioners’ Sugar
  • 1 Teaspoon of Pure Vanilla Extract (I suggest McCormick)
  • 6 Ounces of Semisweet Chocolate Morsels
  • 1 Teaspoon Nutmeg
  • 1 Tablespoon of Vegetable Oil



  1. In a small bowl, mix the flour and the table salt
  2. In a bowl of an electric mixer, or with a hand mixer, beat the unsalted butter until very smooth and creamy (about 1-2 minutes on medium speed)
  3. Add the sugar and continue to mix until smooth. After a few minutes, add the vanilla extract and continue to mix
  4. Add the dry ingredients and mix for a few seconds until it forms together
  5. Shape the dough into a circle and wrap with cling/plastic wrap and chill the dough for one to two hours, or until firm
  6. Place a rack in the middle of an oven and preheat the oven to 350ºF/177ºC/Gas 4
  7. Line two baking sheets with parchment paper and then set aside
  8. Lightly sprinkle flour on a work surface and roll out the dough into a thick rectangle or square
  9. Lightly flour a cookie cutter and cut out your desired shape, preferably hearts
  10. Place the cut cookie dough on the sheets and place in the refrigerator for 15 to 30 minutes until nice and firm
  11. After the cookies are firm, bake for 8 – 10 minutes, or until lightly browned
  12. Place the cookies on a wire rack and allow it to cool completely


  1. Place the chocolate morsels in a bowl and place it over a saucepan of simmering water
  2. Add the vegetable oil and allow the chocolate to melt, making sure to stir the chocolate (This will make the chocolate smooth and glossy)
  3. Once the chocolate has melted, remove from the fire and continue to stir the chocolate
  4. Take one cookie and dip the end of the cookie in the melted chocolate
  5. Repeat this step and place them back on the parchment paper after you dip each cookie
  6. Place the baking sheets back in the refrigerator for about 15 minutes in order for the chocolate to harden
  7. To store: place shortbread cookies in an airtight container. I never store my cookies – they are always gone in one day!