Shortbread cookies make a tasty Valentine's Day treat for school parties or to simply eat at home! They're nice to share with your loved ones. But, if you're like me, you could hide these in the back of the pantry so you have them to yourself! What I like about shortbread cookies is the rich buttery taste. Surprisingly, there are not many more ingredients they require. But even though they are easy to make, shortbread cookies are not something you want to make if you are short on time. The dough is very soft, so you'll want to refrigerate it for at least a half hour-one hour before baking. Also, I highly recommend using butter over margarine or a butter spread. Spreads often have a high oil content, and will break down the dough. So, there's your "shortbread 101 baking tips!" Don't let these little cookies intimidate you. They'll be your friend if you don't underestimate them!
Shortbread cookies: 2 cups all purpose flour; 3/4 cup powdered sugar; 1 stick salted butter; 1 tsp. vanilla
Glaze: 2 cups white chocolate chips; 2 tsp. shortening; several drops pink icing
Shortbread cookies: Preheat oven to 350 degrees. Using the paddle attachment of a stand mixer, cream the butter and shortening. Slowly add the powdered sugar. Add the vanilla. Mix on medium-low speed until dough is combined. If dough is dry, add an additional teaspoon of butter, stirring after each addition, until it clings together. Refrigerate for at least 1/2 hour before rolling. After chilling, use a floured rolling pin to roll dough onto a floured surface. Dough will be soft, so roll slowly. Use a four inch heart shape cookie cutter to make twelve 1/2 inch thick cut-outs. If dough is hard to lift, make cutouts a little thicker. The dough will not rise much during baking, so error on the thicker side. Place cookies onto an ungreased cookie sheet. Bake for 10-12 minutes, or until golden brown on the edges.
Glaze: Place white chocolate chips into a medium size microwave safe bowl. Microwave for one minutes. Stir. Microwave for 20 additional seconds and stir until fully melted. Pour half the melted chocolate into an additional bowl. Add several drops of pink food coloring and stir until combined. Dip the tops of half the cookies into the white chocolate and the other half into the pink chocolate. Dry on waxed paper. Place remaining pink chocolate into a piping bag. Drizzle over the white chocolate cookies.