Vanilla and Walnut Shortbread Hearts
|1 c all-purpose flour
||bake 20 minutes at 350°F
|2½ T cornstarch
|⅛ t salt
|½ c unsalted butter, at room temperature
|⅓ c (3 oz/90 g) granulated sugar
|1 t vanilla extract
|½ c (2 oz/60 g) walnuts, finely chopped
- Preheat an oven to 350°F
- In a bowl, sift together the flour, cornstarch and salt; set
- In a large bowl, combine the butter, sugar and vanilla. Using an
electric mixer set on high, beat until light and fluffy.
- Reduce the speed to low, add the flour mixture and mix until
beginning to gather together into a rough dough.
- Mix in the walnuts
- Turn out the dough onto a sheet of waxed paper. Gather into a
ball, then flatten into a disk.
- Cover with another sheet of waxed paper. Roll out the dough ¼
- Remove the top sheet of waxed paper and, using a heart-shaped
cookie cutter 3 inches in diameter, cut out cookies. Transfer the
cookies to an ungreased baking sheet, spacing them ½ inch
apart. Gather up the scraps into a flat disk, reroll and cut out
additional cookies. Transfer to the baking sheet.
- Bake until firm to the touch and just beginning to colour, about
- Transfer the cookies to wire racks to cool
- Store in an airtight container at room temperature for up to 2 weeks
Makes about 20
This festive cookie looks pretty whether left plain, sprinkled with
coloured sugar crystals, or decorated with confectioners' sugar icing
or chocolate coating. If using the latter,
store the cookies in the refrigerator.
Shamelessly stolen from the Williams-Sonoma
Gifts from the Kitchen, recipes by Kristine Kidd