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Shortbread Heart Cookies Recipe

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This recipe for Shortbread Heart Cookies is from Sue's Sizzlin' Suppers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup all purpose flour
2 tbsp icing sugar
2 tbsp cornstarch
2 tbsp rice flour
85 g pkg raspberry only Jello powder (makes pink colour)
½ cup butter, softened
1 - 2 tsp water
1 to 2 cups white chocolate melting wafers
3 tsp vegetable oil

Directions:
Directions:
In a large bowl sift together flour, icing sugar, cornstarch and rice flour. Cut in butter, rub until it's evenly mixed in and lumps are smaller than a pea. Then stir in jello powder.
Using a fork, stir in 1 -2 tsp of water (just enough to make the ingredients stick together).
Cover bowl with plastic, wrap and refrigerate at least 30 minutes.
Roll dough out between 2 pieces of waxed paper until ½ cm to 1 cm thick.
Preheat oven 325ºF
With heart shaped cookie cutter, cut out hearts. Place cookies about 1 inch apart on a non stick cookie sheet or greased with a little butter. Bake 8 to 12 minutes, not browned. Let stand 5 minutes before transferring to a cooling rack.
Put white chocolate and vegetable oil in a small bowl, microwave on medium for a few seconds at a time, stirring each time until melted.
Dip each cookie halfway into the chocolate and place on waxed paper to harden.

Personal Notes:
Personal Notes:
I made these for the kids at school and guides every Valentine's Day.

 

 

 

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