Shortbread Hearts


This Tuesday is Valentine’s Day, and to continue a tradition, this weekend my mom and I {with some help from my sister} made shortbread cookies in the shape of the heart. I prefer shortbread over sugar cookies, which I find bland and not very tasty without frosting and sprinkles! Shortbread can stand on its own, but we added a bit of chocolate in two ways. One, drizzled, which is perfect if you want only a hint of chocolate, and two, frosted, which I am sure chocolate lover would delight in! Of course, as I said, they are just as tasty by themselves as a dessert. Shortbread is wonderful any time of year {bunnies for Easter and snowflakes for Christmas}, but they are an essential for Valentine’s Day. Wrap them up in a cookie box and give it to someone special :) Be warned, however delicious they may be, they are also fairly unhealthy, but what dessert isn’t?

*Note: I doubled the batter, but I wrote the original amounts below. If you want to go all out, multiply each ingredient amount by two, and don’t be scared at the amount of cookie dough you end up with ;)

Shortbread Hearts Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins; Original recipe can be found here.


  • 3 sticks butter, softened
  • 1 cup confectioner’s sugar
  • 3 cup all-purpose flour
  • 1/2 teaspoon salt
  • about 1/4 cup granulated sugar
  • {If using chocolate} 1/2 to 1 cup chocolate chips

to make

  1. Mix butter and sugar, using an electric mixer, until light.
  2. Add flour and salt to dough.
  3. Gather dough into a ball {or two, or three…}, wrap in plastic wrap, and chill for 4 to 6 hours, or overnight.
  4. Cover two cookie sheets with parchment paper.
  5. Roll out chilled dough to 3/4 inch thickness.
  6. Using a heart shaped {or any shape} cookie cutter, cut out cookies and place on sheets. Shortbread doesn’t spread, so feel free to place them fairly close together.
  7. Sprinkle a dash of granulated sugar on each cookie.
  8. Refrigerate cookies for 45 minutes.
  9. Preheat oven to 325ºF.
  10. Bake cookies for 20 minutes.
  11. Let cool on wire rack.
  12. Decorate, or leave them plain.
  13. Happy Valentine’s Day!

to drizzle

  1. Heat 1/2 cup of chocolate chips in microwave.
  2. While the chocolate is melting, place as many cookies as you want to drizzle on parchment paper.
  3. Using a spoon, scoop out melted chocolate, and drizzle over the cookies. {This is the fun part :)}

to frost

  1. Heat 1 cup chocolate chips in microwave.
  2. While the chocolate is melting, place a sheet of parchment paper on counter. Take the cookies, but do not put them on the paper yet.
  3. Using a knife, frost melted chocolate on one side of the cookie. Continue until all chocolate is used.

I hope my instructions made sense!

Bella :)


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