"SHORTBREAD HEARTS"

Submitted by: jej
Last Updated: 3/28/2006

This recipe calls for 1/4 c. granulated sugar in the list of ingredients which is intended for sprinkling on tops of the cookies before they are baked. Because I like to frost the cookies, I do not want or need the added sugar. So I have bracketed that ingredient, and added *optional* to it. However, the choice is yours.

"Another Silver Palate favorite, good year-round, but essential on Valentine's Day."

3/4 pound (3 sticks) sweet (unsalted) butter, softened
1 cup confectioners' sugar
3 cups unbleached all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
[1/4 cup granulated sugar *optional*]

1) Cream butter and confectioners' sugar together until light.

2) Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.

3) Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.

4) Roll out chilled dough to 5/8-inch thickness. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. [Sprinkle tops with granulated sugar, if desired. If planning to decorate baked cookies, you may want to skip this added sugar.] Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.

5) Preheat oven to 325 degrees F. (**If your oven tends to run hot, as mine does, you may want to lower the temperature accordingly.)

6) Bake for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Cool on a rack. Frost if desired.

Makes 20 cookies