Cherry Shortbread Hearts Recipe
Cherry Shortbread Hearts Recipe photo by Taste of Home

Cherry Shortbread Hearts Recipe

Publisher Photo
“This recipe for heart-shaped cookies is one of the tastiest I’ve tried,” writes Elaine Anderson from Aliquippa, Pennsylvania. “Folks always “ooh” and “aah” over the buttery taste combined with chocolate. These make great Valentine’s Day gifts wrapped up in cellophane and ribbon.”
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:22 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 22 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup cold butter, cubed
  • 1/2 cup maraschino cherries, patted dry and finely chopped
  • 1 tablespoon cold water
  • 1/4 teaspoon almond extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 serving (1 each) equals 119 calories, 7 g fat (4 g saturated fat), 11 mg cholesterol, 46 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  3. Bake at 325° for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set. Yield: about 1-1/2 dozen.
Originally published as Cherry Shortbread Hearts in Simple & Delicious January/February 2007, p15

Nutritional Facts

1 serving (1 each) equals 119 calories, 7 g fat (4 g saturated fat), 11 mg cholesterol, 46 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Cherry Shortbread Hearts

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2013

These were so easy to make and tasted great. Because it's shortbread, they aren't too sweet, but you could add a bit more almond extract for more flavor.

MY REVIEW
Reviewed Jan. 11, 2011

I loved a few things about this recipe: The dough was an absolute delight to work with. Easy, not sticky and kept its shape beautifully. The maraschino cherries gave the dough a wonderful pink color, so there was no need for added artificial coloring. The recipe asks for very little sugar, but still the cookies taste great. The recipe is quick and easy and the result stunning. Every single person that saw and tasted these cookies couldn't get over how great they are.

I experimented with the chocolate dipping. I dipped some like in the picture, but some the top half and some the bottom half. They came out looking real good! I will use this recipe again and again, especially if I want to bake something for someone as a present.

MY REVIEW
Reviewed Feb. 12, 2010

I made these for my sons 1st grade Valentine's Day party. They were failry easy to make, but I felt they were lacking in taste. They were a bit bland. If I make these again, I would try using a bit more almond extract and milk chocolate chips instead of the semi-sweet the recipe calls for. The semi-sweet was a little on the bitter side and these needed a bit more sweetening up. Overall, they weren't bad, but just needed a little something else (maybe a bit more cherry flavor, too). The kids really enjoyed them!!! Oh, and I dipped them in sprinkles after dipping in the chocolate.

MY REVIEW
Reviewed Jan. 26, 2010

They are good. It was like eating a chocolate covered cherry cookie. Something different from your ordinary cookie. I will probably make them again being that they have only a few ingredients and are fairly easy. They will be cute for Valentine's Day.

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