These are delicious and are a fun project to do with the kids. You will need a nesting set of three to four heart-shaped cookie cutters of different sizes. Once your dough is rolled out, use the largest hearts to cut out your cookies, then cut smaller ones out of the largest heart and fit them together like puzzle pieces.

The white chocolate dough will be crumbly at first, but will firm up while chilling. I also recommend that you knead the white chocolate dough for one minute before you roll it out.

If you are looking for a less time-consuming project, you can roll out each dough disk as directed, cut out the large hearts and chill them. Before baking, cut the hearts in half lengthwise and “glue” together opposite colors by pressing them at the seam. Bake as directed in the original recipe.

Tools needed: rolling pin, ¼ inch rolling pin bands, offset spatula, heart-shaped cookie cutters, parchment paper, four baking sheets and two cooling racks.

Instructions

• For the dark chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder and salt then set aside. Place butter in mixer bowl and beat on medium speed until creamy. Add confectioners’ sugar and beat until combined, then add in vanilla and flour mixture and continue beating just until combined. Divide dough in half and wrap in plastic. Flatten into one-inch thick disks and refrigerate until firm, at least one hour or for up to three days.
• For the white chocolate shortbread: In a bowl, whisk together flour and salt. In a mixer bowl, beat butter with melted white chocolate on medium speed until creamy. Add confectioners’ sugar and beat until combined, then add in vanilla and flour mixture and beat just until combined. The mixture will be crumbly, but will firm up. Divide dough in half, flatten into one-inch thick disks and wrap in plastic wrap. Refrigerate until firm, at least one hour or for up to three days.
• Remove both disks from refrigerator; let stand for 15 to 20 minutes. Roll out dark chocolate dough to ¼ inch thickness between two pieces of parchment paper. Stamp out heart shapes with largest cookie cutter; transfer to a parchment-lined baking sheet. Gather dough scraps, reroll and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white chocolate dough.
• Stamp out smaller hearts from larger ones, starting with second largest cutter and working down to smallest cutter; transfer cutouts to parchment-lined sheets. Refrigerate cutouts until firm, about 15 minutes.
• Preheat oven to 325°, with racks in upper and lower thirds of the oven. Starting with the smallest cutouts and working up to the largest, fit together dark and white chocolate cutouts like puzzle pieces. If the dough cracks or breaks in places, simply press it back together as necessary; once you bake the cookies, you will not see the cracks.
• Arrange completed hearts one inch apart on fresh parchment paper-lined baking sheets. Refrigerate again for 20 minutes, or until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through until firm, 15-20 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature for up to a week. Enjoy!