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Shortbread Cookie Hearts

Shortbread Cookie Hearts

Southern Living JULY 2008

  • Yield: Makes 5 dozen
  • Prep time: 40 Minutes
  • Chill: 8 Hours
  • Bake: 10 Minutes


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 tablespoon water
  • White sparkling sugar


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 350° 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.


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Shortbread Cookie Hearts Recipe