I love pink in winter. It’s like a breath of fresh air to all of this not so awesome snow.
These can be made fairly quickly, you probably have all the ingredients already on hand and how cute are they? I mean really.
Here’s the recipe for sweetheart shortbread. Enjoy!
Sweetheart Shortbread (from Pink Princess Tea Parties cookbook, by Barbara Beery)
1/2 cup butter, room temp
3/4 cup powdered sugar, divided
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1 1/2 cups flour
Preheat oven to 325 degrees F. Line a cookie sheet with foil and spry with nonstick cooking spray.
In a large mixing bowl, combine the butter, 3/4 cup powdered sugar and almond extract with an electric mixer until light and fluffy. Add the salt and cinnamon. Slowly add the flour, 1/4 cup at a time, mixing well after each addition.
As the batter thickens, stop using the mixer and use your hands to knead the mixture into a dough ball in the bowl.
Remove the dough ball from the bowl and knead it a few more times on a lightly floured surface. Use your hands or a rolling pin to flatten the dough in the shape of a large circle and 1/4 inch thick.
Cut out shapes with a 1 1/2 inch heart-shaped cookie cutter and place on prepared cookie sheet. Bake for 12 to 15 minutes, or until barely browned. Remove from oven and cool for 10 minutes before dusting with remaining powdered sugar. Store in an air-tight container.
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