Print Recipe

Valentine Shortbread



  • 1 1/2 cups butter
  • 1 cup granulated sugar
  • 4 cups all-purpose flour, sifted
  • 1/2 cup apricot jam
  • Red and silver candies


  1. Beat the butter with an electric mixer for 5 minutes until it is light and fluffy. Gradually add the sugar, then the flour, mixing well. Knead the dough until smooth; shape into a ball and cut in half.
  2. Press half the dough into a rectangle about 1/2-inch thick on an ungreased baking sheet
  3.  Cut into desired shapes. Prick the surface well and bake in a 300 degree F oven for 30 to 45 minutes or until the edges are light brown.
  4. Remove from the baking sheet and place on a rack to cool, handling carefully as the shortbread is quite fragile.
  5. To serve, heat the apricot jam in a small pan until just boiling. Strain and brush over the shortbread. Decorate the edges with red and silver candies. (When hardened, the jam will hold the candies in place.)

Yield: 4 to 5 dozen cookies

Stored tightly wrapped in foil or in an airtight container without the decoration, the shortbread will keep for up to 10 days.


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