SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer with the paddle attachment, cream 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 roll 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 sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
SHORTBREAD HEARTS
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
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
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
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
BAREFOOT CONTESSA'S SHORTBREAD HEARTS - INA GARTEN
I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!
Provided by aloha808
Categories Dessert
Time 35m
Yield 24 3-inch, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the 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 dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
- Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
- Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
- Allow to cool to room temperature.
- Leave plain or dip in or paint with melted chocolate or Royal Icing.
- A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
- For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!
CHOCOLATE SHORTBREAD HEARTS
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams
SHORTBREAD HEARTS
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 171 calories, Fat 10g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CANDIED GINGER SHORTBREAD HEARTS
Categories Cookies Dairy Ginger Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream together the butter, the brown sugar, and the ground ginger until the mixture is light and fluffy and add the flour and the salt. Beat the dough until it is just combined and beat in the candied ginger. Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm. Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.) Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack. Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely and sprinkle them with the confectioners' sugar, sifted. The cookies keep in an airtight container for 5 days.
SHORTBREAD HEARTS
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
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
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
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.
SHORTBREAD HEARTS (SILVER PALATE) RECIPE - (3.8/5)
Provided by LDenvir
Number Of Ingredients 6
Steps:
- Cream butter and confectioners sugar til light. Sift flour and salt together and add to mixture. Add vanilla and blend. Gather dough into a ball, wax paper, and chill for 4 hours. Roll out to 5/8th inch. Cut out cookies and sprinkle with sugar. Refrigerate for an hour. Bake at 325 for about 20 minutes.
CHOCOLATE-DIPPED SHORTBREAD HEARTS
These Valentine's treats make will make everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen 2 1/2-inch heart cookies
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
- On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
- Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
- In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.
VANILLA SHORTBREAD HEARTS
These heart-shaped sandwich cookies are sure to warm your Valentine's heart. Plan ahead because the dough has to chill at least two hours or overnight.
Provided by CookingONTheSide
Categories Dessert
Time 55m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, combine flour and salt.
- In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
- Beat in vanilla.
- Beat in flour mixture just until blended.
- Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 300 degrees.
- Line 2 large cookie sheets with parchment paper.
- Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
- With floured 3-inch heart-shape cookie cutter, cut out cookies.
- Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
- Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
- Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
- Bake 13-15 minutes, or until edges are lightly golden.
- Cool on parchment paper on wire racks.
- Repeat with remaining dough, rerolling scraps.
- Sift confectioners' sugar over cookies with cut-out centers.
- Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.
Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 27.7, Carbohydrate 16.3, Fiber 0.3, Sugar 7, Protein 1.2
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