Photo: Shortbread Hearts Recipe
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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By Jenn Toops
on March 22, 2013
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Really, really good and SUPER easy. Actually, I made the recipe even easier by 1 using salted butter rather than adding salt separately, 2 softening the butter in the microwave rather than waiting the requisite 3+ hours for it to sufficiently soften, 3 skipping the additional sprinkling of sugar. The dough rolled easily after it "rested" in my fridge for 30 minutes... I rolled them out to approximately 3/8" thick, cut them with bunny cookie cutters for my daughter's Easter party, and baked them for 12 minutes at 350 F. They are perfect: buttery, not too sweet, and just a wee bit flaky. This recipe is a keeper.
By gingerbreadnana
on December 04, 2012
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These are delicious and so easy. I rolled them to 1/4 inch and used Christmas cookie cutters, iced them with a shiny decorator icing. Since the cookies aren't too sweet, the icing is perfect on them. They really hold their shape while baking, especially if you place the cutout cookies in the freezer for a few minutes before baking. I baked only about 11-13 minutes and they were perfect! They are also delicious just plain, or with a dusting of powdered sugar as in traditional shortbread.
By manell
west hills
on January 31, 2012
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what an amazing easy recipe and so yummmyy be warned make sure you either only bake a few at a time or plan on having help around to eat them, cause if their in the kitchen, all alone, in the dark, sad and lonely They WILL call your name.
This recipe is also so easy to adapt, you can do cinnamon, or pecans, or chocolate, or orange etc....
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