These gorgeous shortbread heart cookies are perfect for Valentine's Day. Decorate with icing and sprinkles or serve plain-the choice is yours!
Ingredients
½cupbuttersoftened
¼cupgranulated sugar
1teaspoonvanilla extract
1cupall-purpose flour
red gel food coloringoptional
royal icingsprinkles, and candy hearts for decorating (optional)
Instructions
Preheat your oven to 375F. Line 2 cookie sheets with parchment paper or silicone liners.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy-- about 2 minutes on medium-high speed.
With the mixer on low speed, add the vanilla extract and food coloring, if using, and mix until incorporated. Scrape down the sides of the bowl.
With the mixer on low speed, slowly add the flour. Mix just until the dough has come together in a ball.
Wrap the dough in plastic wrap and place it in the freezer to chill for 15-20 minutes, or until it has hardened slightly.
Lightly flour your work surface and roll the dough out until it is ¼” thick. Cut the cookies using a heart-shaped cookie cutter and place them on a baking sheet. Reroll any leftover dough and repeat the cutout process.
Bake for 10-15 minutes (depending on the size of your hearts), or until the edges are starting to turn golden brown. Allow the cookies to cool fully before icing.
Notes
Store in an airtight container at room temperature for up to 2 days.