Sweet and buttery shortbread hearts will steal anyone’s heart!
I have to say shortbread cookies are one of my favourite type of cookies. They are also my boyfriend’s favourite cookies, which makes it the perfect cookie to make around the middle February. Yes Valentine’s Day is celebrated on February 14th, but we also started dating around this time in 2013. Which is definitely cause for further celebrations!
For years now, I have used the same shortbread cookie recipe which appeared on the Canada Corn Starch Recipe boxes. It is easy and simple, and the cookies turn out perfectly (in most cases anyways). While I always follow the recipe, I do find that the cookies are very sensitive. They need premium quality butter in order to turn out just right. They also have to sit in the fridge for at least an hour to ensure they don’t melt into a wonderful disaster when you put them in the oven.
As for decorating, I’ve explored multiple options, and discovered the best combination two years ago. Simply melt chocolate wafers, and spread the chocolate on the cookies. They will taste heavenly!!! And you can even create a marble effect if you use white chocolate with a hint of coloured chocolate.
SHORTBREAD COOKIE INGREDIENTS
- 1 cup all-purpose flour
- ½ cup icing sugar
- ½ cup corn starch
- ¾ cup butter at room temperature (ensure it hasn’t been out too long)
- Sugar sprinkles or your choice of chocolate wafers
SHORTBREAD COOKIE INSTRUCTIONS
- Combine and sift all the dry ingredients in a bowl.
- Cut the butter into small pieces, and add to the dry mixture. Using a spoon or your hands, blend until smooth soft dough forms.
- Roll dough to a thickness of about ½ cm, or as you prefer.
- Cut shapes and carefully place cookies on cookie sheet covered with parchment paper. Sprinkle with sugar if desired.
- Place cookie sheet in the fridge to chill for about 1 hour.
- Preheat oven to 150°C / 310°F and bake for about 20 to 25 minutes.
- Serve once cool, or cover with melted chocolate.