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Cherry Shortbread Hearts

 Cherry Shortbread Hearts
“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.”
22 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/4 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Bake at 325° for 20-25 minutes or until edges are lightly
  • browned. Remove to wire racks to cool.
  • 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.

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Cherry Shortbread Hearts (continued)

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.