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Shortbread Hearts Recipe

Shortbread Hearts

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 11-20 of 48

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  • on April 11, 2010

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    Warning! I love Ina, but please, DO NOT bake these cookies the full time or they will burn. I followed the directions explicitly and did so at the peril of my first sheet. So, the second sheet baked for 15 minutes and even then a couple of thinner ones were too brown. 13 minutes would've been adequate. I also encountered a crumbly dough that was difficult to roll, but I persevered and the cutouts held their shape long enough to make it onto the cookie sheet. Ok, and previous reviewers were right, they weren't salty enough either. I used 2 unsalted sticks and 1 salted stick of butter and it was still not salty enough. I believe a 1/2 tsp of salt would work just fine with the 2 and 1 combo or with 3 unsalted sticks. End result, the recipe needs the aforementioned tweaking to be a success, especially with a 3-stick-butter investment!

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  • on January 14, 2010

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    These are an excellent basic shortbread recipe. I've making it for years now and I always wow the crowd.

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  • on January 09, 2010

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    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.

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  • on December 16, 2009

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    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.

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  • on September 22, 2009

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    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!

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  • on February 15, 2009

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    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.

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  • on February 13, 2009

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    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.

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  • on November 27, 2008

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    I too had trouble with the dough, very crumbly. I put my crumbly dough into a large plastic ziplock bag and then kneeded it until if formed a ball. This worked great and I did not have to waste the ingredients.

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  • on October 25, 2008

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    I decided to mix by hand, which resulted in horribly crumbly dough even after I refrigerated it for over an hour (the butter I used was at room temperature--otherwise it would have been impossible to mix by hand, so I'm guessing the problem came from the way I mixed it?. The dough was very hard to work with (had to press very hard, but the cookies turned out fine--tender, flaky, buttery.

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  • on October 20, 2008

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    I had the same problems as Christine. the dough was too crumbly and cracked. I went ahead and baked them anyway, and they turned out crumbly. so I called the phone number for media inquiries listed on Ina's website. The lady who answered the phone told me that the butter must absolutely be room temp. I think I left the butter out for over an hour, the same length of time I leave it out to make the coconut cupcakes. But she said that the butter won't be absorbed by the flour if it?s not left out for 2 or 3 hours?. if I try again I will probably 1/2 the reciepe so not to waste so much butter if it doesn't turn out right

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