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Shortbread Hearts

Ina Garten's heart-shaped vanilla shortbread cookies cool on a wire rack
Food Network
Prep Time
1h 40 min
Yields
24 servings

These buttery vanilla shortbread cookies will simply melt in your mouth.

Cook’s Note: If the dough is too crumbly and doesn’t hold together, add 1 tablespoon of water to the mixture and combine. For taping, Ina placed the cut-out cookie dough hearts on parchment paper before baking. For taping, Ina drizzled each cookie with Vanilla Glaze and allowed the glaze to dry for 1 hour.

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ingredients

¾
lb(s) unsalted butter, at room temperature
1
cup sugar (plus extra for sprinkling)
1
tsp pure vanilla extract
3 ½
cups all-purpose flour
¼
tsp salt
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directions

Notes

Special equipment: a 3-inch heart-shaped cutter

Step 1

Preheat the oven to 350ºF.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, mix 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 shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Step 3

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

Step 4

Allow to cool to room temperature.

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