Sunday, February 12, 2012

i (heart) shortbread

Here's an early Valentine for you, the recipe for Shortbread Hearts from The Silver Palate Cookbook. In fact, the whole cookbook is a Valentine. It's the one that started my collection, so creative and full of fun ideas, with recipes that have withstood the test o' time. Baking these cookies is a rite of February. They're even more luxurious when dipped halfway in melted chocolate. And almost too pretty to eat. Almost.

Silver Palate Shortbread Hearts

¾ pound (3 sticks) butter, softened
1 cup confectioner’s sugar
3 cups unbleached all-purpose flour, sifted
½ teaspoon salt
½ teaspoon vanilla extract
¼ cup granulated sugar

1. Cream butter and confectioners’ sugar together until light.
2. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.
3. Gather dough into a ball, wrap in wax paper or plastic wrap, and chill for 4-6 hours or overnight.
4. Roll out chilled dough to 5/8-inch thickness. Cut out cookies using heart-shaped cookie cutter. Place cut-out cookies on ungreased cookie sheets and refrigerate for at least a half hour before baking.
5. Preheat over to 325 degrees.
6. Bake for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Cool on a rack.


Unknown said...

These cookies are something I've made for every special occasion, and my daughter has asked me to make 120 for her wedding in a couple of weeks. I need to make them in advance. Does anyone know if I make them a week before, should I freeze them? Refrigerate them? Just put them in an air tight box? I believe they will last a week, and don't want to ruin them, but.....

julie degni marr said...

Hi there! I've made and frozen these shortbread hearts many times and they are perfect when thawed. Have a wonderful wedding! xo

Unknown said...

Thank you so much! Will do! Il keep checking out your blog. :-)