- Level: Easy
- Yield: 24 cookies
- Nutritional Information Per Serving (Serving Size: 1 of 24 servings)
Calories 201
Total Fat 12 g
Saturated Fat 7 g
Carbohydrates 22 g
Dietary Fiber 0 g
Sugar 8 g
Protein 2 g
Cholesterol 30 mg
Sodium 26 mg - Total Time: 1 hr 40 min (including chilling and cooling)
- Active Time: 25 min
Ingredients
- 3/4 pound unsalted butter, softened to room temperature
- 1 cup sugar (plus extra for topping)
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Special equipment:
- A 3-inch heart-shaped cookie cutter
Instructions
- Preheat oven to 350F. In an electric mixer with paddle attachment, blend butter and 1 cup sugar until just combined. Add vanilla. Sift flour and salt together, then mix into butter on low speed until dough holds. Form into a disk on floured surface, wrap in plastic, and chill 30 minutes.
- Roll dough to 1/2-inch thickness. Cut with heart cutter, place on ungreased sheet, sprinkle with sugar. Bake 20-25 minutes until edges are lightly browned.
- Cool cookies completely on sheet.
Tip: If dough is crumbly, add 1 tablespoon water. For pro results like Ina, use parchment and top with Vanilla Glaze (recipe below)drizzle and dry 1 hour. These buttery heart cookies melt in your mouthperfect for sharing love in every bite!
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
