These cookies are a sentimental favorite of mine, since my Mom has been making them ever since I can remember. We used to make these, wrap them up individually, and send a box of treats up to my grandfather in upstate New York every year.
While certainly not the fanciest, most tailored cookies, they absolutely make up for it in flavor. When I was in Scotland last year, I indulged in more than my fair share of traditional Scottish shortbread. I can honestly say that when I close my eyes and bite into one of these buttery, thick cookies, it takes me back there!
Silver Palate Shortbread Heart Cookies
Makes approximately 20 cookies
- 3/4 lb. butter, softened
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- Colored sanding sugar
- Cream butter and confectioners’ sugar together until light.
- Sift flour and salt together and add to creamed butter mixture. Add vanilla and blend thoroughly.
- Gather dough into a ball, wrap in wax paper, and chill for 1-2 hours.
- Roll out chilled dough to 1/2-inch thickness. Using a 3-inch long heart-shaped cookie cutter, cut out cookies.
- Sprinkle tops with colored sanding sugar. Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
- Preheat oven to 325 degrees. Bake for 20 minutes, or until just starting to color lightly. Cookies should not brown at all. (Don’t be fooled if they still look soft when you pull them out of the oven, they’ll firm up as they cool.) Cool on a rack.
*From the original The Silver Palate Cookbook, 1986.