Butter Heart Cookies

I specifically bought a heart-shaped cookie cutter for Valentine’s Day this year. I actually bought it in July because I’m always thinking about Valentine’s Day. It truly is my favorite holiday. The heart cookie cutter did not sit in my drawer until February, though. I use it to cut out shapes in my bread for frying an egg inside almost every morning. I use it to garnish pie crusts during the holiday season. A little heart-shaped anything can cheer up your day in no time. But, I have to admit, these butter cookie hearts are by far the best use for it. I used Kerrygold Unsalted Butter for these cookies. There are so few ingredients in these cookies, so the quality of your butter really shines here. The rich, creamy natural flavor of Kerrygold grass-fed butter is the star in these cookies. The cookies are great plain without chocolate, but I thought we could get a little fancy for Valentine’s Day and dip half of each heart in chocolate. I did half in dark chocolate and half in white chocolate. You can garnish the freshly-dipped cookies with sprinkles, sanding sugar, coconut, or even more chocolate chips. Use whatever you and your Valentine will love the most.

Serves:  1 dozen
  • Cookies
  • 4 tablespoons Kerrygold Unsalted Butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 drops red food coloring (or more for a brighter color)
  • 3/4 cup all-purpose flour, plus extra for rolling
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • For the chocolate dips
  • 1/2 cup white chocolate chips
  • 1/2 cup dark chocolate chips
  • 2 teaspoon neutral-flavored oil
  • Sprinkles, optional