Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Friday, February 12, 2010

Chocolate Dipped Shortbread Hearts
via Martha Stewart
Tip from Martha:
You may use any size heart cutters you like to make these shortbreads; the chocolate is optional. For the most beautiful cookies, don't reroll the scraps.

Makes 4 dozen 2 1/2-inch heart cookies

  • 1 cup (2 sticks) unsalted butter

  • 3/4 cup sifted confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 2 cups sifted all-purpose flour, plus more for dusting

  • 1/2 teaspoon salt

  • 3 ounces semisweet or bittersweet chocolate, finely chopped

  • 1 teaspoon canola oil or pure vegetable shortening


1.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.

2.On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

3.Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)

4.In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

signature,pineapple hill


Marci said...

I want some :-). They are cute and don't seem very hard either!

Ann Marie said...

Easy and pretty is good for me!
Can we be neighbors in heaven?
You always have the cutest and best ideas! :)