In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
1 cup unsalted butter, softened, 1/2 cup powdered sugar
Add the salt to the butter mixture and mix well.
1/4 teaspoon salt
Gradually add the flour, mixing on low speed until just combined. Do not overmix.
2 cups all-purpose flour
Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Use heart-shaped cookie cutters to cut out the cookies.
Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Stir in the vegetable oil.
4 ounces good-quality dark chocolate, chopped, 1 teaspoon vegetable oil (or coconut oil)
Dip each cookie halfway into the melted chocolate or drizzle the chocolate over the cookies using a spoon.
Immediately decorate with sprinkles or edible glitter, if desired.
Sprinkles, Edible glitter
Place the cookies on parchment paper to allow the chocolate to set completely.
Enjoy your delicious Dark Chocolate Valentine's Day Shortbread Cookies!
