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Shortbread Hearts

 Shortbread Hearts
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah
24 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • Dash salt
  • 1 cup cold butter, cubed
  • 1 tablespoon cold water
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 pound dark chocolate candy coating, melted


  • 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,

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Shortbread Hearts (continued)

Nutritional Facts: 19 g carbohydrate, trace fiber, 1 g protein.