Grandma Otto’s Shortbread Hearts
Valentine’s Day will always hold a special place in my heart not because it is what some call a ‘Hallmark Holiday’ but because it is my now 3 year old son Carl’s half birthday. When he turned 6 months his beloved daycare figured that out and it has been a very sweet day ever since. It always seems that kids make a big leap to reveal what comes ahead at the halfway point each year.
My mother, Cecelia Otto, makes a shortbread heart cookie that people rave about for weeks on end. They are the way shortbread should be made and are a yummy treat to share with your loved ones around Valentine’s Day. They are also fun to package up and hand out to family, friends, teachers and co-workers as a very special treat.
I share this recipe with you as Carl just loves them and they are perfect for Valentine’s Day. You can find the printable version below to add to your recipe box.
Grandma Otto’s Shortbread Hearts
Ingredients:
– 3 Sticks of sweet butter, softened
– 1 Cup Confectioners’ Sugar
– 3 Cups Flour
– 1/2 teaspoon of Salt
– 1/2 teaspoon Vanilla
– 1/4 Cup Sugar
Directions:
- Cream butter & Sugar Together until light
- Sift Flour and Salt together and add to the creamy mixture. Add Vanilla and blend thoroughly.
- Make dough into a ball, wrap up in wax paper and chill in fridge for 4 to 6 hours. Put in a tupperware or covered container so it does not absorb the fridge odors.
- Roll out chilled cookie dough to 5/8-inch thickness. Use one or two sized heart shaped cookie cutters (use different trays for different sized hearts to bake).
- Poke the hearts with a fork and sprinkle with granulated sugar.
- Place cookies on an ungreased cookie sheet and refrigerate for 45 minutes before baking. Be sure to cover.
- Preheat oven to 325 degrees F.
- Bake cookies for 20 Minutes or until just starting to color lightly – cookies should not be brown at all.
- Cool on Rack
– Makes about 20 cookies depending on cookie size.
These cookies also freeze well and are the perfect item at any party for your sweet item.
Grandpa Shorter’s and JW Shorter’s have wonderful cookie cutters to choose from as well as the best baking supplies including baking sheets and packing items. Gosh – I really can’t wait to shop there again in person! I seriously dream of it.
Stay Tuned for next Wednesday.
Truly yours,
Alex Shorter – West Coast Shorter Wife
- 3 Sticks of sweet butter, softened
- 1 Cup Confectioners’ Sugar
- 3 Cups Flour
- 1/2 teaspoon of Salt
- 1/2 teaspoon Vanilla
- 1/4 Cup Sugar
- Cream butter & Sugar Together until light
- Sift Flour and Salt together and add to the creamy mixture. Add Vanilla and blend thoroughly.
- Make dough into a ball, wrap up in wax paper and chill in fridge for 4 to 6 hours. Put in a tupperware or covered container so it does not absorb the fridge odors.
- Roll out chilled cookie dough to 5/8-inch thickness. Use one or two sized heart shaped cookie cutters (use different trays for different sized hearts to bake).
- Poke the hearts with a fork and sprinkle with granulated sugar.
- Place cookies on an ungreased cookie sheet and refrigerate for 45 minutes before baking. Be sure to cover.
- Preheat oven to 325 degrees F.
- Bake cookies for 20 Minutes or until just starting to color lightly – cookies should not be brown at all.
- Cool on Rack
- Makes about 20 cookies depending on cookie size.
