Lee Shaw’s Secret Shortbread Hearts
Serving size depends how big your heart is!
Why do we call it secret? Lee has been baking for the Globe Restaurant for over 40 years and this is the first time we’ve published one of her recipes online. Make shortbread hearts with this easy, 4 ingredient recipe.
Talk about local – Lee’s family settled in Mulmur in the early 1800s, after 100 years there they moved south to Mono where they have spent the last 100 years.
Lee bakes our signature Raspberry Pie and recently celebrated a sapphire wedding anniversary. Love it!
Lee Shaw’s Secret Shortbread Hearts
Serves
Depends how big your heart is!
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
- 1 cup all purpose flour
- 1/2 cup of corn starch
- 1/2 cup of icing sugar
- 3/4 cup of soft butter
Instructions
- In a bowl, cream together the butter and icing sugar until light and fluffy.
- Stir in the flour and cornstarch until well blended, the dough will be somewhat soft.
- Preheat the oven to 325 degrees F (190 degrees C).
- Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness.
- Cut into hearts with your favourite heart shaped cookie cutter.
- Place cookies 1 inch apart on the lined cookie sheets.
- Bake for 8 minutes in the preheated oven, or until golden at the edges.
- Cool on wire racks, and store in an airtight container at room temperature.
- Freeze for a month max if they last that long.
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