Shortbread Hearts
- 2 cups all-purpose flour
- 1/2 cup sugar
- Dash salt
- 1 cup cold butter, cubed
- 1 tablespoon cold water
- 1 teaspoon almond extract
- 1/2 pound dark chocolate candy coating, melted
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased
- . Cover and refrigerate for 30 minutes.
- Bake at 325u0b0 for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
flour, sugar, salt, cold butter, cold water, almond, coating
Taken from www.tasteofhome.com/recipes/shortbread-hearts/ (may not work)