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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


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • Dash salt
  • 1 cup cold butter (no substitutes)
  • 1 tablespoon cold water
  • 1 teaspoon almond extract
  • 1/2 pound dark chocolate candy coating, melted


  • 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 2-1/2-in. cookie cutter dipped in flour. 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; place on waxed paper until set. Yield: about 2 dozen.

Nutritional Facts

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

Reviews for Shortbread Hearts

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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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