Shortbread Hearts

Show: Barefoot ContessaEpisode: Romantic Breakfast

Rated: 5 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
25 min
Level:
Easy
Yield:
24 hearts

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 25 min
Total:: 1 hr 10 min

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Ingredients

3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

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Comments & Reviews

recipe Shortbread Hearts
ASHLEY Beaverton, OR 01-14-2010
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Easy and great results
Rated: 5 stars out of 5

These are an excellent basic shortbread recipe. I've making it for years now and I always wow the crowd.
recipe Shortbread Hearts
Diane pagosa, CO 01-09-2010
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half the recipe?
Rated: 4 stars out of 5

I tried to half this recipe and the cookies did not turn out correctly. They had a wonderful taste but were obviously not... correct. Can somebody tell me the tricks to halfing this recipe? I would love to make this for Christmas this year! I have it a four only because I know the flaw was my mistake; I can tell this is a wonderful recipe. Help! Full recipe would be too much for family consumption; full great for gifts. Read more
recipe Shortbread Hearts
BILL PLAIN CITY, OH 12-16-2009
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LOVE IT!
Rated: 5 stars out of 5

This is a good shortbread recipe. I also always find Ina's techniques flawless. I actually made these into Christmas Stars... and used turbinado sugar instead. I like that. It added a little more color and a great texture. I found it impossible to sift Kosher salt through a strainer and so will try sea salt next time. Also, I feel it could possible need a touch more salt next time (just maybe) so I['m going to try two sticks of unsalted butter and one stick of salted butter to see how that turns out. My oven must be hotter than Ina's as well. I only cooked mine for 18 minutes @ 350 degrees and they were perfect, so be careful. Experiment with your first tray to see how long you want them to bake.Read more
recipe Shortbread Hearts
Alison Sun Valley, CA 09-22-2009
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So Easy, So Good
Rated: 5 stars out of 5

After reading some of the reviews, I understand what happened to some of the others. First, I think you have to use a mixer... and paddle attachment. Second, you have to make sure the butter is room temp throughout. Last, I took out the dough and tried to form a disc, but the dough wasn't coming together and was crumbly. I put it back into the mixer, and mixed it a little more until it came together. Also, make sure your board and rolling pin are well-floured. This is a delicious cookie that you can do so much with. I have gotten rave reviews and if you just make sure you follow the above, you will love the results!Read more
recipe Shortbread Hearts
Paula Breese, IL 02-15-2009
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Awesome Cookies
Rated: 5 stars out of 5

I wanted something special for Valentines day for my family so I tried these cookies. They are excellent! If you follow the... recipe you can't go wrong.Read more
recipe Shortbread Hearts
Nancy Quincy, MA 02-13-2009
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Dough too crumbly and difficult to work with
Rated: 1 stars out of 5

I have always enjoyed Ina's recipes so I decided to try this Shortbread recipe rather than the tried and true recipe that I... have. I followed the instructions to the letter, and it just never came together. When I attemped to roll out the dough it just broke apart. I don't know what to do at this point - I may just put on a cookie sheet and try to make something that I could cut up. It is a shame as it is total waste of 3/4 lb of butter. Read more