Julee Rosso, Sheila Lukins

Shortbread Hearts

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Preparation info

  • Difficulty

    Easy

  • 20

    cookies

Appears in

#46The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

Another Silver Palate favorite, good year round, but essential on Valentine’s Day.

Ingredients

  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 3 cups unbleached all-purpose flour, sifted
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup granulated sugar

Method

  1. Cream the butter and confectioners’ sugar together until light.
  2. Sift the flour and salt together and add to the creamed mixture. Add the vanilla and blend thoroughly.
  3. Gather the dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
  4. Roll out the chilled dough to ⅝-inch thickness. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. Sprinkle the tops with granulated sugar. Place the cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
  5. Preheat the oven to 325°F.
  6. Bake until just starting to color lightly, 20 minutes; the cookies should not brown at all. Cool on a rack.

© 1982 All rights reserved. Published by Workman Publishing.

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