Heart Shortbread Cookies

These shortbread cookies are one of the easiest cookies to mix up. You can serve them as they are, a beautiful creamy golden color, with a sandy and crumbly taste like good Scottish shortbread ought to be. Or you can decorate them too. Package them individually in small tins, or put several into cellophane bags or small boxes- a perfect homemade gift to give for Valentine’s Day!

Ingredients:
• 1/2 pound salted butter, softened
• 1/2 cup powdered sugar
• 2 cups flour
• dash salt
• 1/4 tsp baking powder
• optional flavorings:
1/4 tsp almond
1/4 tsp vanilla
zest from 1/2 grated lemon
1 tsp instant coffee
1/4 cup instant “malted milk

Set oven at 350˚. Beat the butter until smooth and creamy, add sugar and beat until fluffy. Mix the flour, baking powder and salt together, then add it gradually to the butter mixture just until blended. Turn the dough out onto a floured board and roll out to 1/4 inch thick. Cut into squares or with cookie cutter into heart shapes, etc. Prick each cookie with a fork. Bake on ungreased cookie sheets for 20-25 minutes until just barely brown on the edges. The cookies will expand as they bake, so if they are to fit a specific container, do test bakes until you achieve the right size.

Decorating Ideas (optional):
• Press large crystals of Swedish pearl sugar into tops before baking.
• After the cookies have cooled, ice with melted bittersweet chocolate, then dip in cocoa, powdered sugar, or sugar sprinkles.

Jeanne Williamson (138 Posts)

Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.