Shortbread Heart Cookies

Today I made a most delicious February treat--Shortbread Heart Cookies! All-in-all, they took me a bit under two hours to complete. I found the recipe for the cookie at Martha Stewart, however, I made my own icing (just a basic confectioner's sugar icing). The dough for this shortbread is super-duper easy! 

Ingredients:

• 3 1/2 cups all-purpose flour, plus more for work surface
• 1/4 teaspoon salt
• 3/4 pound unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract 
• ALL OF THE ABOVE FOR THE COOKIE DOUGH. FOR THE ICING, I USED A SIMPLE CONFECTIONER'S SUGAR ICING RECIPE FROM MY HEAD. CONFECTIONER'S SUGAR, BUTTER, MILK AND WATER TO A CONSISTENCY OF YOUR LIKING.

 Directions:

1. Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.
2. Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. (I only baked mine for 16 minutes) 
3. Transfer to wire racks to cool.

Read more at Marthastewart.com: Shortbread Hearts - Martha Stewart Recipes

  BE INSPIRED!