I’m actually not a fan of shortbread, my sweet tooth runs a little more sugary. But so many people I know adore it, I find myself making it quite often. Instead of plain ol’ shortbread, or even chocolate covered shortbread, I like to mix in things. These have mini chocolate chips in them and I cut them into little hearts cause they looked so cute. Shortbread is the best because if you don’t have milk or eggs, you can still get a nice baked good going.

ingredients:
2 sticks of butter, softened
3/4 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
1-3/4 cups sifted flour
2 Tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

I like to mise en place everything before I start so I sift the sugar and set it aside, then I sift the flour, cornstarch and salt and set that aside in a separate bowl.

In a mixer cream the butter – then add the sugar, the vanilla, then the flour mixture. Couldn’t be simpler, really.

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Once everything is combined, stir in the mini chocolate chips. Your batter should look like above, pull away from the bowl on it’s own.

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Now here’s where things differ. You’ll find some recipes that say to bake it in a pan, then cut it. Others say just cut it out and call it a day. Here’s how I do it. Once the dough is done, pat it out on a floured surface, a little less than 1/2 an inch thick.

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I then cut out the shapes and place them on a silpat lined baking sheet. They look lovely right? but because of all the butter in these, they are going to spread….

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Bake in the oven for 15-17 minutes, until just browned on the edges. They cookies will still look pale. Once they come out, I let them rest for a minute, then I cut them AGAIN. All those leftover pieces? Well, you eat them yourself of course.

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If you don’t mind blobby shapes, then don’t do the second cut, but if you are giving them away, I always suggest it. You get a nice crisp edge. And a professional looking cookie.