Shortbread Cookies (Hearts)

Every year at Christmas, I bake shortbread — tender, buttery, and perfectly crumbly cookies. Shortbread recipes are very similar, and the main ingredients are butter and powdered sugar. You can find the original recipe here. To make shortbread in fun shapes, like hearts, use this recipe instead 

Ingredients

• 1 cup unsalted butter, softened (226 g)

• 1/2 cup powdered sugar (60 g)

• 1.5 cups all-purpose flour (190 g)

• 1/2 cup cornstarch (65 g)

• pinch of salt

• 1 tsp vanilla extract

• 100 g chocolate (I used milk chocolate)

Steps

1. Beat the butter with a mixer until creamy

2. Add powdered sugar and beat for another couple of minutes

3. Add flour, cornstarch, salt, vanilla and mix into a dough

4. Shape the dough into a disk on a floured surface, wrap in plastic wrap and chill in the fridge for 30 minutes

5. Roll out the chilled dough to 0.5 cm thickness and cut out hearts using a cookie cutter

6. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes

7. Melt the chocolate

8. Dip cooled cookies into chocolate and place on a baking sheet lined with parchment paper until the chocolate sets