Shortbread Hearts
These delicate cookies, with their buttery texture and melt-in-your-mouth goodness, are perfect for gifting, sharing, or simply indulging in a moment of self-love.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- Gradually add the flour and salt to the butter mixture, mixing until a dough forms. Be careful not to overmix.
- Once the dough comes together, shape it into a ball and flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.
- Use heart-shaped cookie cutters to cut out cookies from the dough. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Gather any scraps of dough, reroll them, and cut out more cookies until all the dough is used.
- If desired, use a toothpick or fork to create decorative patterns on the cookies.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra special touch, you can dip the cooled cookies in melted chocolate or drizzle them with icing.
- Shortbread hearts make a thoughtful gift when packaged in decorative boxes or bags tied with ribbon.
- Store the cooled cookies in an airtight container at room temperature for up to one week.