Shortbread Cookie Hearts
Shortbread Cookie Hearts is a vegetarian recipe with 5 servings. One portion of this dish contains about 7g of protein, 39g of fat, and a total of 686 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It works well as a dessert. A mixture of vanillan extract, flour, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well.
Add egg yolk and vanilla extract; beat 1 minute.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Beat at medium speed 2 minutes.
Divide dough into 3 portions; wrap individually in plastic wrap, and chill 8 hours.
Line 3 baking sheets with parchment paper.
Sprinkle each lightly with flour.
Unwrap 1 dough portion, and roll on a lightly floured surface to 1/4-inch thickness.
Cut into heart shapes, using a 2-inch cookie cutter.
Place on prepared baking sheet.
Whisk together egg and 1 tablespoon water; brush over cookies.
Sprinkle with sparkling sugar. Repeat procedure with remaining dough, rerolling scraps, if desired.
Bake at 350 for 8 to 10 minutes or until lightly browned; cool on baking sheet 10 minutes.
Transfer to wire racks to cool completely. Freeze up to 3 weeks, if desired.
Serve with your favorite ice cream or sherbet, if desired.