Shortbread Hearts

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

Prep: 20 min | Start to Finish: 1 hr 5 min | Yield: 2 hearts (6 to 8 servings each)

Ingredients

1 cup butter, 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

Instructions

Heat oven to 350 degrees 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 for 15 to 18 minutes or until edges just begin to brown.
Cool on cookie sheet for 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.

Notes

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.

Special Touch: It's party time! Bake several hearts and lips, supply lots of frosting and decorating candies and let the fun begin!

Nutrition

Per serving: Calories 300 (Calories from Fat 160 ); Total Fat 18g (Saturated Fat 11g); Cholesterol 45mg; Sodium 110mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g
Percent Daily Value*: Vitamin A 12%; Vitamin C 0%; Calcium 4%; Iron 12% (based on a 2,000 calorie diet)
Exchanges: 1 Starch; 1 Fruit; 3 1/2 Fat

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens