Buttery Heart Shortbread
These buttery heart-shaped shortbread cookies are crisp, melt-in-your-mouth treats perfect for Valentine’s Day or any special occasion. Simple ingredients create a rich, delicate texture that pairs beautifully with tea or coffee.
Equipment
- baking sheet
- mixing bowl
- Rolling Pin
- Heart-shaped cookie cutter
- wire rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and powdered sugar until light and creamy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until a dough forms.
- Lightly flour a surface and roll out the dough to about ¼-inch thickness.
- Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Dust with extra powdered sugar or dip in melted chocolate for an elegant finish.
Wine Advice:
Pair with a sweet dessert wine like Moscato or a light sparkling rosé.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 9 g | Fiber: 0.5 g | Sugar: 5 g | Salt: 0.1 g
