More sweet treats for your sweets this Valentine’s Day.
This year has been a veritable Valentine extravaganza at our house and we’re still weeks away from the actual day. We’ve got cards underway and have tested loads of treat options. Unlike years past, I didn’t want to be unprepared and uninspired as we got closer to Valentine’s Day. Emma and Katie are both very interested in celebrating whatever holiday is coming and so, it means we are baking, eating and sharing a lot of treats.
These shortbread cookies are a staple in our house during the holidays, and it took quite an effort to settle upon this recipe. My friend D and I made an attempt at baking shortbread years ago. After 6 failed batches in one day (yes, you read that correctly, six!), we threw in the towel and I vowed never to try baking shortbread again. Thankfully, my memory failed me and the following Christmas, I tried again and settled on this easy, yet rich and flavourful version.
This year, we’ve even added them into our Valentine’s repertoire. I’m convinced that it is because they are so good, but it’s probably also because we didn’t really have our normal Christmas fix of them due to the 95-hour Christmas Candlelight Vigil. The girls fall over themselves for these delicious morsels. It’s really a toss up here on what we’ll be enjoying for our Valentine dessert: these shortbread hearts, these Chocolate Cinnamon Hearts or these Double Chocolate Brownie Cakes. Maybe we’ll have a little of each.
Tips and Suggestions:
- These shortbread cookies are awesome on their own without chocolate or with some additions including:
- finely chopped dried cherries and drizzled or dipped in dark chocolate
- chopped dried apricots and drizzled or dipped in white chocolate
- mini chocolate chips
- Often, I’ll make multiple batches of this dough and rather than bake right away, have them ready and waiting for when we need them. If the dough has been in the refrigerator for more than 30 minutes, give it a little time to warm up to slightly cooler than room temperature. Also, when rolling out the dough, don’t put too much pressure on to the rolling pin to flatten out the dough. You’ll find the edges will crack dramatically and you’ll just end up re-rolling and then trying to cut the cookies.
- No heart-shaped cookie cutters for you? Making these into bars is super simple. Just roll out the dough to your desired thickness and using a long sharp knife, cut a grid pattern on to the dough. Take each cookie and place it on to the baking sheets and bake, keeping an eye on the timing.