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Shortbread Hearts Recipe

Shortbread Hearts Recipe photo by Taste of Home

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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

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Shortbread Hearts

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Reviewed on Feb. 12, 2013 by lindallang

I love these! They've become a tradition for Valentine's Day.

Reviewed on Feb. 11, 2013 by MarionMc

Made these cookies for Valentine's Day when the recipe was first published on TOH. It became my daughter's favorite cookie. Everyone else loved them, too. I am getting ready to make them for the family for Valentine's Day again this year. Yummy!