Back to Shortbread Hearts

Print Options

 
 
 Print
Shortbread Hearts Recipe

Shortbread Hearts Recipe

These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling YIELD:24 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.