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.


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


  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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