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If you're a frequent visitor to The Café, you may be realizing that we are quite smitten when it comes to shortbread. I have shared a variety of different shortbread recipes, and often, my desserts feature a shortbread crust. I mean it doesn't get too much simpler or better than flour, sugar and butter transformed into a crispy, buttery, melt-in-your-mouth, sweet delight.
I've been making this shortbread for over twenty years, ever since my husband came home with it written on a tiny scrap of paper. He had a co-worker from Scotland who had brought a treat to work; after one bite he knew that I'd have to have the recipe. It's super simple to make and I often just pat the dough in a round cake pan, bake it and cut it into wedges while it's still warm.
Since we're coming up on Valentine's Day, I wanted to do something a bit more special, so I rolled the dough, cut it out in heart shapes and then dipped the cookies in a glaze-type frosting.
I'm definitely not a fancy-schmancy cookie decorator, but this was fun and easy and they turned out quite festive. Share your affection for family and friends this month by whipping up a batch of these Valentine Shortbread Cookies - they'll definitely feel well-loved!
- 2 cups powdered sugar
- ⅓ cup milk or half and half
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring if desired
- colored sprinkles if desired
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Combine glaze ingredients in a medium bowl, and whisk until smooth. Add food coloring, if desired one drop at a time and mix well to combine after each drop, adding more until desired color is achieved. Dip top side of each shortbread into icing then use an offset spatula or the back of a spoon to spread glaze over cookies. Decorate with colored sprinkles, if desired. Set glazed cookies back on wire racks and let set, for several hours. Once completely dry, store in an airtight container.
- ¾ cup butter
- ¼ cup shortening
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
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Cream butter, shortening and sugar until fluffy. Add flour and vanilla; mix until well blended. Gather dough into a ball and place in plastic wrap. Flatten slightly to form a disc (this will make rolling out the dough much easier later) and refrigerate for 30 minutes.
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Roll out on a lightly floured surface to about ¼ inch thickness. Don’t roll these too thin or they will be difficult to handle and to frost with the glaze. Cut out desired shapes and place on ungreased sheet pan, on silpat or on sheet pan that has been lined with parchment paper.
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Bake at 350˚ F. for 12 to 16 minutes or until pale golden. Remove from oven and allow to rest for 2-3 minutes. Transfer to cooling rack.
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Gather scraps of dough into ball, reroll and proceed with cutting and baking. Store in airtight container or freeze.
Catherine says
I would love to make these cookies with my grandson. please send me the labels to make the package extra special.
Thank you.
Lindsay @ The Café Sucre Farine says
Hi Catherine, we do not have labels for this recipe at this time.
Shrey Patel says
WOW!!!
I really love your Elegant Ideas.
Looks like a yummy and festive treat!
Thank you.
Veronica Miller says
They turned out so pretty!! I love pink and red, so I get giddy around this time of year seeing it everywhere. 🙂
Pooch Purple Reign says
this is the prettiest pinkest post i have seen today!
have a great week
~laura
Vicki V @ blestnest.blogspot.com says
When we went to Scotland many years ago, I was absolutely addicted to the Walker's shortbread. SO buttery! Beautiful photo, as usual, Chris!
Kim says
Wow Chris, your cookies are so cute! Plus I love shortbread too! These are really perfect for Valentines day!
Ginny says
Oh, how beautiful, and so girly and feminine, too!!! Anyone would be so lucky to have you as their Valentine!!
Swathi Iyer says
yes shortening helps a lot in shortbread cookies. they are gorgeous.
The Harried Cook says
How adorable! I think these are absolutely gorgeous... almost too pretty to eat! 🙂 You've done a fabulous job with them!
Baltic Maid says
These are simply stunning!
Lenia says
Can't help falling in love with these cute cookies!!!
France@beyondthepeel says
How pretty Chris. Really lovely colors!
Lynn says
I share your love of shortbread but I've yet to make any! They are a great baking option for me since my altitude should not be an issue.
Your valentine's day cookies are inspiring.
Susan says
Oh my...what gorgeous cookies. I will be making these. Thanks.
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Chris... your Valentine themed shortbread looks positively beautiful. What an artist you are. The colours, shades and composition are just gorgeous. Your grandchildren must adore you 😉 (And I agree, shortbread is delicious!).
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Chris... your Valentine themed shortbread looks positively beautiful. What an artist you are. The colours, shades and composition are just gorgeous. Your grandchildren must adore you 😉 (And I agree, shortbread is delicious!).
The Café Sucré Farine says
Thanks Vicki,
I was just like you for years, never using shortening but then I found that there are a few things that are actually better with a bit of shortening and these shortbreads are one of them. The shortening gives a crispness that you don't get with just pure butter but I understand what you mean as I felt the same way!
Vicki Bensinger says
I've never made shortbread but use to purchase it at a wonderful store that use to be at the mall. They'd sell it like you mentioned in a tin and it was so wonderful and buttery and stamped into triangles so it could be divided easily.
I didn't realize it was made with shortening, (I've always felt like that was a heart attack waiting to happen cooking with it) however I'm going to have to make these - maybe even today! I haven't had shortbread in years since that store left and now I can just taste the luscious buttery taste on my tongue.
Looking forward to trying these. By the way, fun photo!
The Café Sucré Farine says
Jen,
You could definitely make the dough ahead of time, just wrap it well and let it sit out for 30-45 minutes before you try to roll it otherwise it will be too stiff - have fun!
Sandra says
I beg to differ; you are a fancy schmancy cookie decorator!
Jen @ Peanut Butter and Peppers says
How adorable, your cookies look so pretty. I really need to make sugar cookies this season or a nice shortbread like your recipe. I wanted to at Christmas time, but I didn't, now I have to, no excuses. Do you think the dough would be ok in the fridge for 24 hours? I thought I could make the dough tonight and cut out and frost tomorrow. Have a great day!
Claire @ Claire K Creations says
Chris they are just gorgeous! I love the styling too.
I haven't made too many shortbread before but I am hosting a baby shower in a few weeks and these would be gorgeous.