On Line Cookbook

Shortbread Hearts

Recipe Information

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