Valentine's Week : White Chocolate Covered Shortbread Hearts

We couldn't do Valentine's Week without some heart-shaped cookies, right?!  I LOVE shortbread and all that it has to offer to my sweet tooth!  I found this recipe from Martha Stewart and adjusted it a little. 

AND... I just thought I would mention that today is 2.8.11.  Which just so happens to be my Mommy and Daddy's 36th Wedding Anniversary.  So Happy White Chocolate Covered Shortbread Hearts to them. 

Here they are at my wedding (which just so happened to be nearly two years from today!):
Beautiful pic created by A+R Photography.  Beautiful people created by my grandparents.

Anywho... Here's whatcha need:
 Combine the salt and flour.
 Now get your buttah and sugah:
 And beat 'em til they're creamy.
 Add your vanilla:
 And then your flour!
 Should look kinda/sorta like so.
 Now dump it out on a floured surface:
 And knead into a ball.
 Cover with plastic wrap and put it in the refrigerator for about 30 minutes.
 On a floured surface, roll it out...
 And cut your cookies!  Speaking of cookie cutters... isn't this lil pink baby the cutest cookie cutter EVER?!

Throw your cookies on a baking sheet. 

Bake 'em til they're golden:
 And transfer them to a wire cooling rack:

Look at all these pretty babies! 
 Now throw your chips in the micro and melt according to package directions.
 I want to take a spoonful.  Right. NOW!
 Add your shortening...
And spread the chocolate over the cookies!  Note: You might have to reheat your chocolate every now and then for a quick sec as you're spreading the chocolate.  As the chocolate cools, it becomes hard to work with/not as pretty.
Now with the remaining chocolate, add some pink or red food coloring. 
 White chocolate, you're so purty in pink :)
 I just threw the pink in a pastry bag and went crazy!
 Then I added some sprinkles. 
 I like how going crazy with the pink chocolate and sprinkles made each and every heart different. 
 Here they are!
 Tastes SO GOOD!  More, please!!
Here's the recipe.  As always... ENJOY!

White Chocolate Covered Shortbread Hearts

Recipe adapted from MarthaStewart.com

Prep Time: 15 Minutes
Chill Time: 30 minute
Bake Time: 20 - 25 minutes per pan
Yield: 24 Cookies

3 1/2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 cups white chocolate chips
1/2 teaspoon vegetable shortening
Red or pink food coloring (optional)

Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.

Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 18 to 22 minutes. Transfer to wire racks to cool.

While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. You can also melt chocolate in microwave according to package directions. Add shortening; whisk until smooth. Spread chocolate on cooled shortbread coating surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.