Sugar Dusted Shortbread Hearts with White Chocolate Drizzle

I absolutely adore Valentine’s day!! Not for any reason other than it involves sweet treats, hearts, and often roses, which are my favorite flower!! There is something about the shape of a heart that has always been really special to me, so to create cookies out of this lovely shape just makes me happy for so many reasons. I guess it also doesn’t hurt that they are amazingly delicious.  Shortbread can be made many different ways, but I have been using this recipe for so many years that I cannot even remember where it came from.  I love it because it’s not overly sweet and you can add any type of dusting or coarse sugar that you like on top, and/or any variety of chocolate glaze.  My friends at sent me these gorgeous organic sugars made in California from a company called .  They are so beautiful and special and I have had so much fun baking with them.  I dusted the tops of the dough with different varieties of the sugars before I baked them and it gave them the loveliest and most subtle hint of flavor.  You can certainly use a simple granulated sugar to dust the cookies with, but go ahead and have some fun trying something new!!


Sugar Dusted Shortbread Hearts with White Chocolate Drizzle

Makes: 12 to 16 heart cookies, depending on the size of your cookie cutters Prep time: 30 minutes Bake time: 12 to 14 minutes


1 cup unsalted butter softened

3/4 cup powdered sugar

1 teaspoon best quality vanilla

2 and 1/2 cups all purpose flour

sugar for dusting the tops

1 cup best quality white chocolate melted for drizzling


Heat oven to 350 degrees.  In an electric mixer, beat butter and vanilla until smooth.  Add powdered sugar and mix until just blended.  Add flour a bit at a time and mix until the mixture forms a ball.  Roll out onto a very lightly floured surface. Remember that you don’t want too much flour in these cookies or they will seem dry. Roll the dough about 1/2 inch thick and cut into shapes.  Place the cookies about 1/2 inch apart on 2 parchment or silpat lined cookie sheets. Dust with your favorite flavored sugar, or plain granulated sugar.  Bake for 7 minutes and rotate the pans. Bake for another 5 minutes and check for doneness.  You don’t want these cookies to brown, but turn slightly golden around the edges.  If they bake too long, they will be dry, so keep a close eye on them.  Remove them to a baking rack after they are cool enough to handle.  Melt the white chocolate and when it is slightly cooled, place in a pastry bag with a small round tip for piping. If you don’t have pastries bags and tips, you can use a Ziplock type bag and cut a very small tip of a corner and use that for piping.  Pipe the chocolate on the cooled cookies and store them in an air tight container when the chocolate has completely set.

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