Shortbread Hearts

Shortbread Hearts
by: Betty Crocker

Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:2 hearts (6 to 8 servings each)

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal® all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired

1. Heat oven to 350°F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
2. Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
3. Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
4. Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts.

Nutrition Information

1 Serving: Calories 300 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 11 g); Cholesterol 45 mg; Sodium 110 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 12 % Exchanges: 1 Starch; 1 Fruit; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.