Source:

Lisa

Serves/Makes:2 hearts (6-8 servings)

Ingredients

• 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

Preparation

• 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.
• Variation:
• 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.

Comments

Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.