Shortbread Hearts

Name: Shortbread Hearts
Ingredients: 1 cup (225 ml) butter or margarine, softened; 3/4 cup (175 ml) powdered sugar; 1 tsp (5 ml) almond extract; 1/4 tsp (1 ml) red food color; 2 cups (475 ml) Gold Medal all-purpose flour; 1/4 cup (60 ml) sliced almonds; 1/4 cup (60 ml) white baking chips; 1 tsp (5 ml) shortening; Small candy hearts, if desired

9 ingredients

16 steps

Ingredients

1 cup (225 ml) butter or margarine, softened
3/4 cup (175 ml) powdered sugar
1 tsp (5 ml) almond extract
1/4 tsp (1 ml) red food color
2 cups (475 ml) Gold Medal all-purpose flour
1/4 cup (60 ml) sliced almonds
1/4 cup (60 ml) white baking chips
1 tsp (5 ml) shortening
Small candy hearts, if desired

Directions

1

Heat oven to 350 degrees (175 C.).
2

Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes.
3

Stir in flour and almonds.
4

Divide dough in half; cover half and set aside.
5

Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
6

Bake 15 to 18 minutes or until edges just begin to brown.
7

Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter.
8

Repeat with remaining dough.
9

Place baking chips and shortening in microwavable bowl.
10

Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth.
11

Drizzle over shortbread.
12

Sprinkle with candy hearts if desired.
13

Make Shortbread Lips!
14

Press half of dough into oval shape, about 1/4 inch thick, on ungreased cookie sheet.
15

Shape each end to form point.
16

Press center of oval to form lips.