Best 3 Barefoot Contessas Shortbread Hearts Ina Garten Recipes
Indulge in the delightful world of shortbread hearts, a classic treat that captures the essence of simplicity and charm. These heart-shaped cookies, often associated with Valentine's Day, are a delightful combination of buttery, crumbly texture and delicate sweetness. With their melt-in-your-mouth quality and versatility, shortbread hearts have become a beloved treat enjoyed by people of all ages.
In this curated collection, we present a selection of shortbread heart recipes that cater to diverse tastes and preferences. From the classic Barefoot Contessa's Shortbread Hearts, known for their simplicity and timeless appeal, to the more elaborate Shortbread Hearts with Jam Filling, which offer a delightful burst of fruity flavor, each recipe promises a unique culinary experience. Whether you prefer traditional or contemporary flavors, these recipes provide step-by-step instructions to guide you in creating delectable shortbread hearts that are sure to impress your loved ones. Dive into the world of these heart-shaped delights and embark on a delightful baking journey.
BAREFOOT CONTESSA'S SHORTBREAD HEARTS - INA GARTEN
I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!
Provided by aloha808
Categories Dessert
Time 35m
Yield 24 3-inch, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.
- Add the Vanilla.
- In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
- Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk.
- Wrap in plastic and chill for 30 minutes.
- Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
- Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
- Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
- Allow to cool to room temperature.
- Leave plain or dip in or paint with melted chocolate or Royal Icing.
- A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
- For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
Tips:
- Use high-quality butter: The butter is the key ingredient in shortbread, so make sure to use a good quality butter that has a high fat content (at least 80%).
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough and make the shortbread light and crumbly.
- Work the dough quickly and avoid overmixing: Overmixing the dough will make the shortbread tough. Work the dough just until it comes together, then stop.
- Chill the dough before baking: Chilling the dough will help to firm it up and make it easier to handle. This will also help to prevent the shortbread from spreading too much in the oven.
- Bake the shortbread until it is golden brown around the edges: The shortbread should be golden brown around the edges but still pale in the center. If you overbake the shortbread, it will be dry and crumbly.
- Let the shortbread cool completely before cutting it: This will help to prevent the shortbread from crumbling.
Conclusion:
Barefoot Contessa's Shortbread Hearts are a delicious and easy-to-make treat that are perfect for any occasion. They are made with just a few simple ingredients and can be decorated in a variety of ways. With their buttery, crumbly texture and sweet, melt-in-your-mouth flavor, these shortbread cookies are sure to be a hit with everyone who tries them.
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