Shortbread Hearts

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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a bowl, mix together butter, sugar, and vanilla extract with an electric mixer.
  3. In a second bowl, sift together the flour and salt.
  4. Add the flour mix gradually to the butter-sugar mixture.
  5. Mix on low speed until the dough starts to come together.
  6. 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.)
  7. Wrap the dough in plastic and chill for 30 min.
  8. Roll the dough 12-inch thick and cut with a 3-inch heart-shaped cookie cutter.
  9. Place the hearts on an ungreased baking sheet.
  10. Bake for 20 min., until the edges begin to brown.
  11. Cool the baked cookies to room temperature.
  12. Store them in an airtight container after they are completely cooled off.

Optional: Decorate your shortbread cookie hearts with an icing of your choice.


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