I usually make a batch just for him that he hides so no one else can get their hands on them. I have to say I don't blame him, because they're quite tasty. The best part about this recipe is that it only requires 3 ingredients!!!
I prefer just plain shortbread cookies, but if you want to get all fancy for the holidays you can dip one side into melted chocolate and then holiday sprinkles. I usually save this for Christmas because they look really pretty on a holiday cookie tray with festive sprinkles. For an added touch place the shortbread hearts into a valentine themed or heart shaped box. Enjoy!
1 - stick (1/2 cup) unsalted butter, softened
1 - cup all-purpose flour
1/3 - cup confectioners' sugar (powdered sugar)
Directions: Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix to combine or just until it forms a soft dough (chill 10 - 15 minutes if dough is too soft).
Gently roll shortbread dough out on a lightly floured surface to about 1/4 inch thick. Cut with a heart shaped cookie cutter (dipped in flour).
Using a fork that has been dipped into flour lightly poke a few holes on top of each heart (see photo).
Place on a parchment lined baking sheet or a baking sheet that has been sprayed with baking spray.
Bake until firm and slightly golden brown (30 to 35 minutes). Cool on baking sheet for 5 minutes, then remove to a cooling rack to cool completely. Makes 8-10 cookies.
Cook's Note: I always double the recipe, so there's plenty to go around.
Recipe Source: Martha Stewart Everyday
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