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Serves/Makes:2 hearts (6-8 servings)
- 1 cup (225 ml) butter or margarine, softened
- 3/4 cup (175 ml) powdered sugar
- 1 tsp (5 ml) almond extract
- 1/4 tsp (1 ml) red food color
- 2 cups (475 ml) Gold Medal all-purpose flour
- 1/4 cup (60 ml) sliced almonds
- 1/4 cup (60 ml) white baking chips
- 1 tsp (5 ml) shortening
- Small candy hearts, if desired
- Heat oven to 350 degrees (175 C.).
- Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes.
- Stir in flour and almonds.
- Divide dough in half; cover half and set aside.
- Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
- Bake 15 to 18 minutes or until edges just begin to brown.
- Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter.
- Repeat with remaining dough.
- Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth.
- Drizzle over shortbread.
- Sprinkle with candy hearts if desired.
- Make Shortbread Lips! Press half of dough into oval shape, about 1/4 inch thick, on ungreased cookie sheet.
- Shape each end to form point.
- Press center of oval to form lips.
- Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.
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