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heart shortbread cookie

Valentine Shortbread Cookie Stacks

These Valentine Shortbread Cookie Stacks begin with a shortbread cookie recipe that is positively PERFECT to bake for YOUR sweet Valentine!
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Prep Time: 1 hour 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cookie, dessert, easy, kid friendly, shortbread, valentines day dessert
Servings: 25 cookies
Cost: $0.24 per cookie

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.


  • heart-shaped cookie cutter(s)
  • baking sheet with wire cooling rack


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 25 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Valentine Shortbread Cookie Stacks

    • 1 cup unsalted butter softened to room temperature
    • 2 1/4 cups flour
    • 1/2 cup brown sugar may be light or dark
    • 1/4 teaspoon salt
    • 1/4 cup chocolate morsels pulverized in a food processor into very small bits


    The Method

    • Arrange an oven rack to the middle position. Preheat to 300°F. Line two baking sheets with parchment and set aside.
    • Using an electric handheld mixer, beat the butter and sugar until light colored and very fluffy.  Add flour and salt and continue to mix on the lowest speed until the ingredients are incorporated.  Dough will very crumbly. 
    • Add the chocolate dust and using your hands, gently work into the dough until speckled throughout. 
    • Load the dough into a gallon-sized plastic bag. Keeping the zip top of the bag open, carefully rollout on a flat surface. Be sure to roll the dough to every edge and into every corner of the bag.  Then roll to an even thickness overall. Seal top of bag and refrigerate for at least one hour.
    • Remove the dough bag from the refrigerator and use scissors to cut the bag off the dough. Using your favorite cookie cutter(s), cut 25 cookies from dough.  Place 10 to 14 cookies on each sheet depending on size and bake each sheet for 20 minutes. Cookies will just be starting to turn light brown.  Cool completely on a wire cooling rack to avoid crumbling when handling.

    Please note that the nutrition information provided above is approximate and meant as a guideline only.