Cherry-Vanilla Shortbread Hearts

By WEEK Producer



21/4 cups unbleached flour

1/3 cup suger

1/4 tsp. salt

1 c. unsalted butter softened

1/2 tsp. vanilla


Cherry Glaze

2 Tablespoons Butter

Maraschino cherry juice

2 cups powdered sugar



In a mixing bowl: blend vanilla into softened butter.

Add dry ingredients.

Cut ingredients together with a pastry cutter until they resemble fine crumbs and start to cling.

Form into a ball and knead dough until smooth.

Divide dough in half. On lightly floured surface, roll dough out 1/4" to 1/2" thick. Cut with heart-shaped cuter. Place hearts on un-greased cookie sheet. Bake at 325 degree oven for about 10 minutes or until lightly browned on the bottom. Remove to rack to cool. Drizzle cherry glaze over cooled cookies until coated. Let glaze dry before storing.


Cherry Glaze Directions: 

Melt the butter and add enough cherry juice to the powered sugar to make a spoon-able glaze. blend well to remove lumps. Glaze may be heated in microwave then cooled to room temperature.