Sugar Shortbread Hearts

Sugar Shortbread Hearts
(Makes about 4 dozen)

1/2 cup softened butter (do not use margarine)
generous 1/4 cup powdered sugar
grated zest from one lemon
1/2 teaspoon vanilla extract
1 1/2 cups flour
pinch of salt
milk

1. Preheat oven to 350 degrees. Cream together the butter, sugar, lemon zest and vanilla. Sift together the flour and salt. Mix 1/2 at a time into the butter mixture, beating well after each addition to combine.

2. Knead the dough until it no longer clings to the hand. Add a few drops of milk if necessary to moisten.

3. Divide into two balls, wrap separately in plastic wrap and refrigerate for 1 hour.

4. Roll each dough ball out to 3/4 inch thick on a floured board. With a small heart cookie cutter (1″ size), cut out the cookies until all the dough is used. Dip cookie cutter in flour as necessary to keep dough from sticking to cutter.

5. Place on heavy baking sheets. Bake for about 20 minutes or until set and just turning golden brown. Cool on wire racks. Cookies keep up to 4 weeks in an airtight container.

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