February 12, 2015

Shortbread Hearts

Shortbread Hearts 6

Valentine’s day is upon us & I hope everyone is planning some sweet treats to make for your sweethearts!

This cookie is near and dear to my parents’ hearts.  Every year during Valentine’s day, my mom would bake shortbread hearts for a close family friend of theirs.  Although he has since passed, she continues to bake these delicious cookies in his memory.  I am keeping our family recipe a secret,  but I’ve recreated the shortbread heart and made it my own tradition with a few touch-ups. 

The Tips

Shortbread Dough

Shortbread Hearts 1

Shortbread Hearts 2

Shortbread Hearts 3

Shortbread Hearts 4

Shortbread Hearts 5

The Recipe

Shortbread Hearts
Yields 40
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  1. For the cookies -
  2. 1 cup unsalted butter, at room temperature
  3. 1/2 cup confectioners sugar
  4. 2 cups all-purpose flour
  5. 1 tablespoon pure vanilla extract
  6. For the Sprinkle Topping -
  7. 3 tablespoons butter, melted
  8. Decorative sprinkles
  1. Preheat the oven to 350 and line 2 baking sheets with foil or parchment paper (preferably parchment). Set aside.
  2. In a large bowl or stand mixer, cream together the butter, sugar, and vanilla. Slowly add the flour & mix until the dough comes together.
  3. Turn the dough out onto a floured surface and roll into a ball. Cut the ball in half, then lightly roll each half into a disc-shape. Wrap both discs in plastic wrap and refrigerate for at least 1 hour.
  4. While your dough is refrigerating, start the sprinkle topping by melting 3 tablespoons of butter in the microwave on low. Once melted, set aside.
  5. Once the dough is firm, remove from the fridge and use a rolling pin to roll the dough out on a well-floured surface. The dough should be 1/2 to 1/4 inch thick. Use a heart-shaped cookie cutter to create your cookies, and place them on the prepared baking sheet.
  6. Using a pastry brush, paint your melted butter atop each cookie and sprinkle decorative sprinkles of your choice. Once all the cookies are buttered & sprinkled, pop them in the freezer for 10-15 minutes.
  7. Remove from the freezer and bake 10-15 minutes, depending on the size of your cookie cutter. Let the cookies cool on a cooling rack before serving.
  1. Yield will vary depending on cookie cutter size. My cookie cutter was small, so if you use a larger one you may need to bake it longer. You'll know they're done when slightly crisp and golden around the edges.
Adapted from The View From Great Island
Lana del Crave https://lanadelcrave.com/

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