Cherry Shortbread Hearts Recipe

Cooking Directions

• STEP 1.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 2.Add in the vanilla extract and mix well.
• STEP 3.Gradually add in the flour and mix until the dough comes together.
• STEP 4.Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• STEP 5.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 6.Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
• STEP 7.Using a heart-shaped cookie cutter, cut out heart shapes from the dough and place them on the prepared baking sheet.
• STEP 8.Bake for 10-12 minutes or until the edges are lightly golden.
• STEP 9.Remove from the oven and let the cookies cool completely on a wire rack.
• STEP 10.Once cooled, spread a teaspoon of cherry preserves on half of the heart-shaped cookies.
• STEP 11.Top with another heart-shaped cookie to create a sandwich.
• STEP 12.In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between, until smooth.
• STEP 13.Drizzle the melted white chocolate over the assembled cookies.
• STEP 14.Allow the chocolate to set before serving or storing.

Cooking Tips

• Make sure the butter is at room temperature for easier creaming.
• Chill the dough before rolling it out to prevent it from sticking.
• You can use any flavor of preserves or jam for the filling, such as raspberry or strawberry.
• To make the drizzle more decorative, you can use a piping bag or a zip-top bag with a small hole cut in the corner.
• Store the cookies in an airtight container at room temperature for up to 1 week.

Storage and Serving

• Store the cookies in an airtight container at room temperature for up to 1 week.
• Serve these Cherry Shortbread Hearts as a sweet treat for Valentine's Day or any special occasion.
• They can also be packaged in a decorative box or tin and given as a homemade gift.