Shortbread Hearts

Name: Shortbread Hearts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 2 dozen.
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

These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah

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

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.

Nutrition Facts

1 each: 171 calories, 10g fat (7g saturated fat), 20mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 1g protein.

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

Reviews

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Average Rating:

lindallang

Feb 12, 2013

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

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!