Shortbread Hearts

3/4 pound unsalted butter, softened
1 cup confectioner's sugar
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar

Cream the butter and confectioners' sugar together until light.

Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.

Roll out chilled dough to 5/8 inch thickness. Using a 3 inch long heart shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased baking sheets and refrigerate for 45 minutes before baking.

Preheat oven to 325 degrees Fahrenheit.

Bake for 20 minutes or until just starting to color lightly; cookies should

Makes 20
Source: The Silver Palate Cookbook by Julee Rosso, Shelia Lukins