Shortbread Hearts


2 C all-purpose flour
1/2 C sugar
dash of salt
1 C cold butter, cubed
1 T cold water
1 t almond extract
1/2 lb dark chocolate candy coating, melted

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and almond extract until mixture forms a ball.

On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with a lightly floured 2.5 inch cookie cutter. Place one inch apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.

Bake at 325 for 13-16 minutes or until edges are lightly browned. Cool for 2 minute before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

**I had to add an extra T of water to get the dough to gather into a ball. Also, I strongly dislike candy coating (like the squares used for almond bark), so I used dipping chocolate. (Bakers makes a nice dipping chocolate.) These cookies taste great and definitely qualify as a kid-friendly recipe!


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