Cherry Shortbread Hearts Recipes

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CHERRY SHORTBREAD HEARTS



Cherry shortbread hearts image

James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift

Provided by James Martin

Categories     Treat

Time 30m

Yield Makes 14-16, depending on cutter

Number Of Ingredients 8

100g icing sugar , plus extra for dusting
200g plain flour , plus extra for dusting
50g cornflour
50g ground almonds
250g pack cold butter , cut into cubes
50g glacé cherries , finely chopped
½ tsp almond extract
8 tbsp cherry jam , sieved

Steps:

  • Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
  • Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
  • Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

Nutrition Facts : Calories 242 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 24 cookies

Number Of Ingredients 5

3/4 pound unsalted butter, at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
  • Allow to cool to room temperature.

CHERRY SHORTBREAD BARS



Cherry Shortbread Bars image

I got this delicious recipe for cherry shortbread bars from my mother-in-law.

Provided by Anya

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2 eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla extract
5 ounces maraschino cherries
½ cup chopped walnuts
1 ½ cups powdered sugar
1 ½ tablespoons butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
  • Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
  • Bake in the preheated oven for 20 minutes.
  • Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
  • Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
  • Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.1 g, Cholesterol 37.7 mg, Fat 10.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 127 mg, Sugar 20.9 g

SHORTBREAD HEARTS



Shortbread Hearts image

Treat the sweethearts in your life by gifting them with these hearts. They'll love you for it!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h3m

Yield 2

Number Of Ingredients 9

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal™ all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Betty Crocker™ heart decors, if desired

Steps:

  • Heat oven to 350°F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
  • Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
  • Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
  • Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts.

Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 110 mg

CHERRY SHORTBREAD HEARTS



Cherry Shortbread Hearts image

"This recipe for heart-shaped cookies is one of the tastiest I've tried," writes Elaine Anderson from Aliquippa, Pennsylvania. "Folks always "ooh" and "aah" over the buttery taste combined with chocolate. These make great Valentine's Day gifts wrapped up in cellophane and ribbon."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup maraschino cherries, patted dry and finely chopped
1 tablespoon cold water
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY SHORTBREAD COOKIES



Cherry Shortbread Cookies image

Make and share this Cherry Shortbread Cookies recipe from Food.com.

Provided by januarybride

Categories     Dessert

Time 55m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 6

1 cup flour
2 tablespoons flour
1/2 cup unsalted butter, sliced and chilled
1/4 cup sugar (plus more for sprinkling)
1/4 teaspoon salt
1/4 cup dried cherries

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  • Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
  • Add the cherries and pulse until chopped (about 20 seconds).
  • Turn out the mixture onto a work surface and gather into a smooth, compact ball.
  • On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
  • Cut into 12 rectangles. Prick each cookie 3 times with a fork.
  • Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
  • Bake until light golden brown (30 minutes).
  • Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

SHORTBREAD HEARTS



Shortbread Hearts image

These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 8

3 1/2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 pound good-quality white chocolate, roughly chopped
1/4 teaspoon vegetable shortening
Red or other food coloring (optional)

Steps:

  • Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.
  • Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. Transfer to wire racks to cool.
  • While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. Add shortening; whisk until smooth. Dip cooled shortbread into chocolate to coat surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.

HAZELNUT SHORTBREAD HEARTS



Hazelnut Shortbread Hearts image

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts. The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn't be easier to make.-Monique Theoret, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 7-1/2 dozen.

Number Of Ingredients 7

1-1/2 cups butter, softened
1 cup confectioners' sugar
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup ground toasted hazelnuts
4 ounces bittersweet chocolate, melted
2 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir in vanilla. Combine flour and hazelnuts; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

DRIED-CRANBERRY SHORTBREAD HEARTS



Dried-Cranberry Shortbread Hearts image

This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen 1 3/4-inch hearts

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Steps:

  • Heat oven to 325 degrees with rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
  • Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

CHERRY CHEESECAKE HEARTS



Cherry Cheesecake Hearts image

This is the result of my trying to create a cut-out cookie homage to the cherry cheesecake martini my friends and I enjoy at our local martini bar. Unsweetened Kool-Aid® gives these cookies their pretty pink color with just the right balance of sweet and tart. You could certainly substitute strawberry, tropical punch, or even pink lemonade Kool-Aid® if you prefer. Just be sure to use the unsweetened powder. Glaze with your favorite frosting or icing and decorate as desired. I glazed my cooled cookie hearts with Sugar Cookie Icing by JBS BOX and sprinkled with purple decorating sugar, as I was sending these hearts to wounded soldiers at a military hospital. Tint the icing the same color as your decorating sugar for an intensely vibrant, colorful cookie.

Provided by kareninfla

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h53m

Yield 36

Number Of Ingredients 13

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
1 (0.13 ounce) package unsweetened cherry-flavored soft drink mix (such as Kool-Aid®)
½ teaspoon almond extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon maraschino cherry juice, or as needed
1 teaspoon milk, or as needed
1 teaspoon lemon juice, or as needed

Steps:

  • Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
  • Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
  • Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 88.3 mg, Sugar 8.4 g

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Top Asked Questions

How to make Cherry shortbread cookies?
How to make Cherry Shortbread Cookies? Step 1. Fold the softened butter into the mixer bowl and beat. Step 2. Pour the powdered sugar, vanilla, and beat until creamy. Start at a low speed, gradually increasing. Step 3. In a separate bowl or in a measuring cup, mix flour and salt, sift.
How do you make easy shortbread Hearts?
Shortbread Hearts! Easy Three Ingredient Shortbread Hearts coated in White & Milk Chocolate - perfect easy bake! Add your butter and sugar to a bowl, and beat together till smooth and fluffy. I used my kitchenaid with the paddle attachment! Add in your flour, and beat/mix till a dough is formed! Make sure it's combined well.
How do you make Cherry cookies in a food processor?
Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper. Using a food processor, mix the flour, butter, sugar and salt for 20 seconds. Add the cherries and pulse until chopped (about 20 seconds). Turn out the mixture onto a work surface and gather into a smooth, compact ball.
How to make a heart shaped cookie dough?
Directions 1 Preheat the oven to 350 degrees. 2 In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they... 3 Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet... 4 Allow to cool to room temperature. More ...

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