Shortbread Cookie Hearts – a delicious recipe with butter, sugar, egg yolk, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add egg yolk and vanilla extract; beat 1 minute.
2
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Beat at medium speed 2 minutes.
3
Divide dough into 3 portions; wrap individually in plastic wrap, and chill 8 hours.
4
Line 3 baking sheets with parchment paper. Sprinkle each lightly with flour.
5
Unwrap 1 dough portion, and roll on a lightly floured surface to 1/4-inch thickness. Cut into heart shapes, using a 2-inch cookie cutter. Place on prepared baking sheet.
6
Whisk together egg and 1 tablespoon water; brush over cookies. Sprinkle with sparkling sugar. Repeat procedure with remaining dough, rerolling scraps, if desired.
7
Bake at 350u00b0 for 8 to 10 minutes or until lightly browned; cool on baking sheet 10 minutes. Transfer to wire racks to cool completely. Freeze up to 3 weeks, if desired. Serve with your favorite ice cream or sherbet, if desired.
833
kcal
Calories
52
g
Fat
80
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 2/3 cup sugar, 1 egg yolk, 2 teaspoons vanilla extract, and more.
Yes, Shortbread Cookie Hearts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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