Shortbread Hearts Recipe

Shortbread Hearts RecipePhoto by: Taste of Home Shortbread Hearts Recipe Rating 0

These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah

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Shortbread Hearts Recipe
  • Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Yield: 24 Servings
20 15 35

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • Dash salt
  • 1 cup cold butter, cubed
  • 1 tablespoon cold water
  • 1 teaspoon almond extract
  • 1/2 pound dark chocolate candy coating, melted

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
  • Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 171 calories, 10 g fat (7 g saturated fat), 20 mg cholesterol, 83 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Originally published as Shortbread Hearts in Taste of Home February/March 2003, p22

Healthy Cooking

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