Ina Garten Shortbread Hearts

Ina Garten shortbread hearts turn butter, sugar and flour into crisp, sandy, buttery cookies in 1 hour 10 minutes. This easy few-ingredient Valentine's Day cookie recipe fits bake sales, summer tea parties and holiday cookie trays, and one big batch makes 24 hearts.

Chill the dough disk for the full 30 minutes before rolling, because cold butter keeps the cookies tender and lets the hearts hold their shape. Skip it and the dough turns sticky and soft, then spreads into puffy blobs in the oven.

Ina Garten got this recipe from Eli Zabar of E.A.T. and the Vinegar Factory in New York City. It has been her favorite cookie for over fifteen years. She also uses the same dough for Linzer cookies, pecan shortbread and a raspberry tart (The Barefoot Contessa Cookbook, 1999).

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Shortbread Hearts

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

210

kcal

A rich dough of butter, sugar and flour rolls out thick and bakes into pale, sandy cookies with lightly browned edges. The sprinkle of sugar on top gives each heart a faint sparkle and a little crunch.

Ingredients

• 3/4 pound unsalted butter at room temperature
  

• 1 cup sugar (plus extra for sprinkling)
  

• 1 teaspoon pure vanilla extract
  

• 3 1/2 cups all-purpose flour
  

• 1/4 teaspoon salt
  

Directions

• Preheat the oven: Preheat the oven to 350 degrees. That way it is fully hot by the time the dough is chilled and cut.
• Mix the dough: Mix 3/4 pound room temperature butter and 1 cup sugar in a stand mixer with the paddle attachment until just combined, then add 1 teaspoon vanilla. Sift 3 1/2 cups flour with 1/4 teaspoon salt, add it to the bowl and mix on low speed until the dough starts to come together.
• Chill the dough: Dump the dough onto a floured surface and shape it into a flat disk. Wrap it in plastic and chill for 30 minutes.
• Cut the hearts: Roll the dough 1/2 inch thick, then cut it with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle them with extra sugar.
• Bake the cookies: Bake for 20 to 25 minutes, until the edges begin to brown. Pull them out then, since they will keep firming up as they sit.
• Cool and serve: Let the hearts cool to room temperature on the pan. Once they are cool, they are ready to serve.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Ateco 11-piece round cutter set, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I chill the cut cookies before baking?

Yes, and it helps. Chilling the cut hearts for about 10 minutes before baking makes the edges slightly sharper because the butter stays firm in the oven.

Can I make shortbread hearts ahead of time?

You can cut the hearts and refrigerate them for up to a week, then bake them the day you serve them. That way the cookies come out fresh, with no last-minute rolling.

How do I store baked shortbread?

Keep the cooled cookies in an airtight container at room temperature, where they stay crisp for several days. Layer them with parchment so the sugar topping does not stick.

Can I use a different shape of cutter?

Any cutter around 3 inches works, so rounds, stars or squares are all fine. Smaller shapes bake faster, so start checking the edges a few minutes early.

What is the most common shortbread mistake?

Overmixing the dough is the usual problem, because it makes the cookies tough instead of sandy. Mix on low speed just until the dough starts to come together, then stop.