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Shortbread Hearts Recipe
Shortbread Hearts Recipe photo by Taste of Home

Shortbread Hearts Recipe

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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
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 24 servings


  • 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

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.


  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.
Originally published as Shortbread Hearts in Taste of Home February/March 2003, p22

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Reviewed Feb. 12, 2013

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

Reviewed Feb. 11, 2013

"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!"

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