Shortbread Heart Cookies
Shortbread Heart Cookies recipe
Yield
36 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 177 | ml |
brown sugar
packed |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat the oven to 300℉ (150℃).
Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy.
Sift together the flour and salt.
Add to the creamed mixture and stir with a wooden spoon to thoroughly combine.
Roll out the dough on a lightly floured board to ¼ inch thickness.
Cut out with heart-shaped cookie cutters.
Place on an ungreased or parchment-lined cookie sheet.
Sprinkle with red sugar crystals, if desired.
Bake for 30 to 35 minutes, or until lightly browned.
Decorate with icing if desired.
Store in airtight containers with waxed paper between the layers of cookies.
