Time 1h40m Yield 24 cookies Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Time 1h10m Yield 24 hearts Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F. In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
Number Of Ingredients 6 Steps:
Cream butter and confectioners sugar til light. Sift flour and salt together and add to mixture. Add vanilla and blend. Gather dough into a ball, wax paper, and chill for 4 hours. Roll out to 5/8th inch. Cut out cookies and sprinkle with sugar. Refrigerate for an hour. Bake at 325 for about 20 minutes.
Yield Makes 4 dozen 2 1/2-inch heart cookies Number Of Ingredients 7 Steps:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes. Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.) In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.
Time 35m Yield about 2 dozen. Number Of Ingredients 7 Steps:
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Yield Makes 24 Number Of Ingredients 8 Steps:
Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes. Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. Transfer to wire racks to cool. While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. Add shortening; whisk until smooth. Dip cooled shortbread into chocolate to coat surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.
