Sugar Dusted Shortbread Hearts with White Chocolate Drizzle

Directions

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.