Vanilla Hearts

"A rich, buttery shortbread-type cookie. Super easy to make and very yummy! =)"
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Greeny4444 photo by Greeny4444
photo by ImPat photo by ImPat
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
30mins
Ingredients:
4
Yields:
20 medium-sized hearts
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ingredients

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directions

  • Preheat the oven to 180 °C.
  • Sift flour into a big bowl.
  • Cut butter into small pieces. Using your fingers work the butter into the flour until a crumbly dough has formed.
  • Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
  • Roll out the dough (it is supposed to be very thick-approx. 2-3 cm) and cut out hearts.
  • Place on a lined baking sheet and bake for 10-15 minutes.
  • Let cool and store in an air-tight box.

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Reviews

  1. Greeny4444
    These were excellent! I made these to take to my brother's for a BBQ yesterday, because one of my nieces can't have any dairy. I use US measurements, and the chef was very nice in helping with conversions. It took me about 15 minutes or so to get the dough to the right consistency (it started off like beach sand and ended up like play doh), using my hands. One thing I would do differently next time is to use a more shallow mixing bowl. The one I used was a little deeper, with straighter sides, and it was difficult to mix in. I rolled my cookies to about half an inch thick between two sheets of wax paper (the scraps were pretty easy to re-roll too), refrigerated them while I made Recipe #430869, and baked for 10 minutes. I then let them cool for 5 minutes on the pan before moving them to a wire rack. I only have a 2 1/2" heart cookie cutter, so the recipe only made 11 big cookies for me (they did spread a TINY bit). They came out really pretty and everyone loved them! If you're using frosting, I recommend piping it on because even baked, the cookies have a somewhat delicate texture. I sent the recipe to my sister-in-law, and I will definitely make these again. I'm very glad I tried this recipe, thanks! Made for the 1~2~3 Hit Wonders tag game.
     
  2. Artandkitchen
    Delicious flavor and very tasty!<br/>I prepared these for Valinentine's day some days in advance and I decorated them with some leftover glaze (white, green both frozen) I've prepared for Christmas.<br/>. I rolled the dough to 1 cm thickness only.<br/>They came out very pretty and I can't wait to give this cute present.<br/>Thanks a lot for this recipe and posting this in PRMR just in time...
     
  3. ellie_
    Very good cookies and a treat for Valentine's weekend! I used US measurements and thank you for helping me with the conversions. I had two different size heart cookie cutters which worked out great for these cookies. Thanks for sharing!
     
  4. I'mPat
    Made these for the DS to take to his music recreation group where they were loved. I made them as small hearts and got 43 out of the mix. Baked at 175C fan forced for 10 minutes. One tip I would like to give is I found it easier to roll the dough out between 2 pieces of baking paper/parchment paper and I also used a food processor to mix the butter in and to do the initial kneading which made it a breeze to make. Thank you Lalaloula, made for Aussie/Kiwi Swap #41 June 2010.
     
  5. Dreamer in Ontario
    These are lovely little shortbread cookies. The directions are bang on. I love cookies that are simple and quick to whip up. Made for Sweet Traditions Tag.
     
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