Side Pannel
Shortbread Hearts
Ingredients List
- 1 1/2 c Room temp unsalted butter
- 1 c Confectioners sugar
- 1 tb Vanilla
- 2 2/3 c Flour
- 1/4 c Sugar
Directions
Beat butter, confectioners sugar & vanilla in large bowl until pale &
fluffy. With mixer on low, gradually beat in flour just until blended.
Shape dough into 2 balls. Flatten each to a 1" thick round. Wrap &
chill at least 4 hours or until firm. Heat oven to 325. Have
ungreased sheets ready. On a lightly floured surface with a floured
rolling pin, roll half the dough at a time (keep remainder
refrigerated) to 3/8" thickness. Cut with floured 1 1/2" heart shaped
cutter. Place 1" apart on sheets. Sprinkle with sugar. Press dough
scraps together & chill. Bake 11-13 minutes until firm & set but not
browned. Remove from oven. If desired, immediately prick cookies
decoratively with a wooden pick. Remove to wire rack to cool. Repeat
with remaining dough. Store airtight up to 2 weeks or freeze.
fluffy. With mixer on low, gradually beat in flour just until blended.
Shape dough into 2 balls. Flatten each to a 1" thick round. Wrap &
chill at least 4 hours or until firm. Heat oven to 325. Have
ungreased sheets ready. On a lightly floured surface with a floured
rolling pin, roll half the dough at a time (keep remainder
refrigerated) to 3/8" thickness. Cut with floured 1 1/2" heart shaped
cutter. Place 1" apart on sheets. Sprinkle with sugar. Press dough
scraps together & chill. Bake 11-13 minutes until firm & set but not
browned. Remove from oven. If desired, immediately prick cookies
decoratively with a wooden pick. Remove to wire rack to cool. Repeat
with remaining dough. Store airtight up to 2 weeks or freeze.
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