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Shortbread Hearts

By Chef Robert Bennett

¾ pound (3 sticks) sweet butter, softened
1 cup confectioners’ sugar
3 cups unbleached all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar

1. Cream butter and confectioners’ sugar together until light.
2. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.
3. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
4. Roll out chilled dough to 5/8-inch thickness. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
5. Preheat over to 325°F (160°C).
6. Bake for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Cool on a rack.

Yield: 20 cookies

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