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Shortbread Hearts

By Chef Robert Bennett

Ingredients:
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

Instructions:
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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