shortbread hearts

Shortbread hearts
Photo Cred: Brodie Lane
Buttery and sweet, these little cut out shortbread are seriously too cute! We occasionally play around with the mixture by adding some finely grated lemon or orange rind.

INGREDIENTS

  • 65g unsalted butter, room temperature
  • 1/4 cup icing sugar
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • generous pinch of salt

METHOD

  1.  Preheat oven to 175 degrees celsius. Line two large cookie sheets with parchment paper.
  2. Using an electric mixer, beat butter and 1/4 cup icing sugar in a medium bowl until smooth. Beat in vanilla. Add flour and salt and beat until just blended.
  3. Transfer dough to a large piece of plastic wrap and press into a disk. Cover dough with another piece of plastic wrap and roll out dough to 1/4 inch thickness. Place wrapped dough on another baking sheet and chill until firm (20 to 30 minutes).
  4.  Transfer wrapped cookie dough to work surface; remove top sheet of plastic wrap. Using a 2-2 1/2 inch heart shaped cookie cutter dipped in flour, cut out cookies and place evenly apart on the lined cookie sheets.
  5. Bake for 10-15 minutes or until just golden.

Makes 16 cookies (depending on size of cookie cutter)

Enjoy! x

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