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!
- 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.
Read more at Marthastewart.com: Shortbread Hearts - Martha Stewart Recipes
- 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.
- 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)
- Transfer to wire racks to cool.