Chocolate Shortbread Hearts

The word "cookie" does not seem noble enough to describe these delicious heart-shaped goodies. Yes, they are a cookie in form, but they have a level of sophistication that put them above those other members of the cookie class. Rich from the traditional shortbread base, but complex from chocolatey/sweet/salt mix, all combined into a crumbly texture that perfectly transports the flavors to your mouth...! Truly meant for a cookie conoisseur. Dad discovered these, of course, and has been making them yearly for at least 10 years.

Chocolate Shortbread Hearts

* Needs to chill overnight

2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 teaspoon baking soda
2 sticks (1cup) unsalted butter, softened
1 cup confectioners' sugar, sifted
1-1/4 teaspoons vanilla
1/4 tsp salt

Into a bowl sift together the flour, the cocoa, the baking soda, and the salt.
In a large bowl with an electric mixer cream the butter, add the confectioners' sugar, a little at a time, beating, and beat the mixture for two minutes.
Beat in the vanilla and add the flour in two batches, blending the mixture at low speed until it is just combined after each addition.

Transfer the dough to a large sheet of wax paper, cover it with another large sheet of wax paper, and roll it out 1/3 inch thick. Chill the dough between the sheets of wax paper on a baking sheet for two hours, or until it is firm, or chill the dough, wrapped well in plastic wrap, for up to two days.

Peel off the top sheet of wax paper, cut out hearts with a 2-1/2 inch-wide heart-shaped cutter, and arrange them two inches apart on baking sheets lined with parchment paper. (Gather the scraps, reroll and chill the dough until it is firm, and cut out cookies in the same manner)

Bake the cookies in the middle of a preheated moderately slow oven (325 degrees F.) for 16 to 18 minutes, or until they are set. Transfer the cookies to racks, let them cool, and store them in airtight containers. Makes about 50 cookies.