Heart cookies

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Shortbread heart cookies for Valentines day, choc chip, butterscotch chip and cinnamon chip flavours. These cookies kept their shape so well - they didn't spread at all and were quite sturdy too!
Thanks to my sister Sarah (wannabe food photographer) for taking this pic.

The Recipe: Chocolate, Cinnamon and Butterscotch Chip Shortbread Heart Cookies adapted from www.cookie-recipes.net/shortbread-cookie-hearts.htm

1 c Butter or margarine, softened
3/4 c Brown sugar, packed
3 c All-purpose flour

Cream the butter; add sugar and beat until light and fluffy.
Add flour to creamed mixture and fold in until thoroughly combined.
There is no need to chill the dough.
Take a large ball of dough and knead in some baking chips, roll out on a non-stick baking mat/silcone baking paper or lightly floured surface to 1/4 in thickness.
Repeat with different flavoured baking chips/chopped chocolate.
Cut out with heart-shaped cookie cutters.
Place on an ungreased or parchment-lined baking tray.
Bake for 30 to 35 minutes, or until lightly browned at 300f. Cool and Store in an airtight container.
Decorate if desired (I used a vanilla icing on the cinnamon hearts, a brown sugar improvised frosting thing that didn't turn out so well (tasted ok-ish) and left the dark chocolate chip ones unadorned.
Makes 3 to 4 dozen.

I think I am going to use this recipe again for making egg shaped cookies for Easter, as the cookies hold their shape so much better than eggs I made last year and although these don't taste as rich, they still taste very nice - might omit the chips though and go full out of decoration, haven't decided!

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Taken with a Samsung Digimax A6.
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Taken on February 15, 2008

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Heart cookies

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