Rich, buttery and crumbly, these shortbread cookie hearts are perfect snack to munch on while enjoying the holidays with family and friends!
I have been a fan of shortbread cookies for a long time now. Especially around holidays, I buy couple of boxes, and enjoy with my coffee. Since they are so rich and buttery, it’s hard to eat more than 1 or 2.
This holiday season, I decided to make these at home. One of the reasons was I saw so many of these pop up on my Pinterest. I saw so many versions, and decided on the simplest one.
This one I found on Good Housekeeping. 3 Ingredients and less than an hour to make. I mean, it sounds pretty tempting – not only to eat, but also to make.
Original recipe calls for a food processor, but I was able to use my electric mixer to get the same effect. Since you use cold, cubed butter to mix into flour and sugar, you can easily substitute food processor with electric mixer.
Once all the ingredients are combined, knead the mix to make a dough using your hands. This is what makes awesome rich and crumbly shortbread cookies, a perfect blend of rich and butter cookies!
Once you make the dough, place the dough on lightly floured waxed paper. Pat the dough into rectangle. Freeze for 15 minutes. Remove from freezer and cut with heart shaped cookie cutter. Cut out the small hearts and place on cookie sheet.
Bake for 15 – 18 minutes or until the cookies start turning light brown on the bottom. Transfer to wire rack to cool. These cookies can be stored in the refrigerated for a few days!
If you happen to make these Rich and Buttery Shortbread Cookie Hearts, please upload on Instagram and hashtag with #thisgirlsrecipes. I’d love to see your recipes!
Rich and Buttery Shortbread Cookie Hearts Recipe
- Yield: 1 - 1.5 dozen
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 55 mins
- Preheat oven to 325 degree F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour and sugar. Mix well.
- Add butter. Using an electric beater on high setting, mix butter with flour mix until butter is cut into flour. Add vanilla extract and mix until combined.
- Knead the mix with hands until dough forms.
- Add sprinkles. Knead again to mix the sprinkles well with the dough.
- Place the dough on lightly floured waxed paper. Pat the dough into rectangle.
- Freeze for 15 minutes. Remove from freezer and cut with heart shaped cookie cutter. Cut out the small hearts and place on cookie sheet.
- Bake for 15 - 18 minutes or until the cookies start turning light brown on the bottom.
- Transfer to wire rack to cool.
- These cookies can be stored in ziplock bag for 1 week and frozen until 2 months.
Looking for more rich and buttery smoothies? Here are some of my favorites!
That’s all for today! Until Next Time …..