By Angelika Hanna
Ina Garten’s shortbread recipe turned into my fundraiser cookies. I baked these cookie hearts to raise money for Youth Mental Health with the CMHA at the Home & Lifestyle Show on the last weekend of March.
It was a total success. Before the show ended all the cookies were sold.
Prep Time: 25 min
Bake Time: 20 min. for each rack
Total Time: 1 hr 40 min (including chilling and cooling times)
Yield: 25 cookie hearts
Cuisine: World Food
Author: Angelika Hanna /Zest4Food
- 3 sticks unsalted butter, at room temperature
- 1 cup white sugar
- 1 tsp pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp salt
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix together butter, sugar, and vanilla extract with an electric mixer.
- In a second bowl, sift together the flour and salt.
- Add the flour mix gradually to the butter-sugar mixture.
- Mix on low speed until the dough starts to come together.
- Place the dough onto a surface dusted with flour and shape into a flat disk. (If the dough is too crumbly and doesn’t hold together, add 1 tbsp of water to the dough and combine.)
- Wrap the dough in plastic and chill for 30 min.
- Roll the dough 12-inch thick and cut with a 3-inch heart-shaped cookie cutter.
- Place the hearts on an ungreased baking sheet.
- Bake for 20 min., until the edges begin to brown.
- Cool the baked cookies to room temperature.
- Store them in an airtight container after they are completely cooled off.
Optional: Decorate your shortbread cookie hearts with an icing of your choice.