Shortbread hearts

80 cookies

Ingredients

Quantity Ingredient
1½ cup Unsalted butter or margarine not spread; at room temp.
1 cup Confectioners' sugar
1 tablespoon Vanilla extract
2⅔ cup All-purpose flour
¼ cup Granulated sugar

Directions

1. Beat butter, confectioners' sugar and vanilla in a large bowl with electric mixer until pale and fluffy. With mixer on low, gradually beat in flour just until blended.

2. Shape dough into 2 balls. Flatten each to a 1-inch thick round.

Wrap and chill at least 4 hours or until firm.

3. Heat oven to 325F. Have ungreased cookie sheets ready.

4. On a lightly floured surface with a floured rolling pin, roll half the dough at a time (keep remainder refrigerated) to ⅜-inch thickness. Cut with floured 1½-inch heart-shaped cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle with granulated sugar. Press dough scraps together and chill.

5. Bake 11 to 13 minutes until firm and set but not browned. Remove from oven. If desired, immediately prick cookies decoratively with a wooden pick.

6. Remove to wire rack to cool. Repeat with remaining dough. Store airtight up to 2 weeks or freeze.

from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94

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