Shortbread Cookie Hearts

• 1 cup butter, softened
• 2/3 cup sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 large egg
• 1 tablespoon water
• White sparkling sugar

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add egg yolk and vanilla extract; beat 1 minute.
2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Beat at medium speed 2 minutes.
3. Divide dough into 3 portions; wrap individually in plastic wrap, and chill 8 hours.
4. Line 3 baking sheets with parchment paper. Sprinkle each lightly with flour.
5. Unwrap 1 dough portion, and roll on a lightly floured surface to 1/4-inch thickness. Cut into heart shapes, using a 2-inch cookie cutter. Place on prepared baking sheet.
6. Whisk together egg and 1 tablespoon water; brush over cookies. Sprinkle with sparkling sugar. Repeat procedure with remaining dough, rerolling scraps, if desired.
7. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned; cool on baking sheet 10 minutes. Transfer to wire racks to cool completely. Freeze up to 3 weeks, if desired. Serve with your favorite ice cream or sherbet, if desired.

butter, sugar, egg yolk, vanilla, flour, salt, egg, water, white sparkling sugar

Taken from www.myrecipes.com/recipe/shortbread-cookie-hearts (may not work)