Ingredients for Barefoot Contessa's Shortbread Hearts Ina Garten
- 1/2 pound (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
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How to Make Barefoot Contessa's Shortbread Hearts Ina Garten
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently a few times to form a disc.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use cookie cutters to cut out desired shapes. Reroll scraps as needed.
- Place cookies onto prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cool completely on baking sheets before serving. For filled cookies, assemble once cooled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
36g
Carbs
7g
