Shortbread Hearts

Name: Shortbread Hearts
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; Dash salt; 1 cup cold butter, cubed; 1 tablespoon cold water; 1 teaspoon almond extract; 1/2 pound dark chocolate candy coating, melted

7 ingredients

4 steps

Ingredients

2 cups all-purpose flour
1/2 cup sugar
Dash salt
1 cup cold butter, cubed
1 tablespoon cold water
1 teaspoon almond extract
1/2 pound dark chocolate candy coating, melted

Directions

1

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.
2

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
3

. Cover and refrigerate for 30 minutes.
4

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.