I use a shortbread recipe for these. YUM. Shortbread cookies are one of my very favorites and I only eat them on worthy occasions. For this recipe you’ll need big and small heart shaped cookie cutters. My favorite shortbread recipe is from Pioneer Woman.
- 1 cup +2 Tbs Softened Unsalted Butter
- 1 cup White Sugar
- 2 Cups Flour
- Less than 1 cup of Corn Starch
- Jam of your choice
- Powdered Sugar for dusting
Mix butter and sugar until fluffy. In a separate bowl sift together flour and corn starch. Incorporate into butter mixture with a pastry cutter until crumbly. Form into a ball and refrigerate for 20 minutes.
Dust a surface with flour and roll out the chilled dough until it is about 1/4″ thick. Cut an even number of large hearts first. Then separate half the large hearts and place on the cookie sheet. With the smaller cookie cutter, cut the center out of the remaining hearts and gently move onto cookie sheet.
Bake for 20 minutes at 325 degrees. Once cooled, spread the jam on the solid hearts and place the other hearts on top. Dust with powdered sugar and then take a bow because those are the prettiest cookies yet.
Shortbread recipe affectionately taken from http://thepioneerwoman.com/cooking/shortbread-cookies/.
