Shortbread Hearts

Treat the sweethearts in your life by gifting them with these big red edible hearts. They'll love you for it!

Yield: 2 hearts (6 to 8 servings each)

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired

Heat oven to 350 F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.

Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.

Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.

Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts if desired.

Variation:
Make Shortbread Lips! Press half of dough into oval shape, about 1/4 inch thick, on ungreased cookie sheet. Shape each end to form point. Press center of oval to form lips.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

More Valentine's Cakes & Recipes

Yesterday's Recipe

browse recipes