Shortbread Hearts

Shortbread Hearts

2 cups flour
1/2 cup sugar
Dash of Salt
1 cup cold butter, cubed
1 tbsp cold water
1 tsp almond extract
1/2 pound dark chocolate candy
coating, melted

In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the water and the extract until the mixture forms a ball. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with a lightly floured 2 1/2 inch cookie cutter. Place 1 inch apart on the ungreased baking sheets. Cover and refrigerate for 30 minutes. Bake at 325 F for 13 to 16 minutes or until the edges are lightly browned. Cool for 2 minutes before removing to the wire racks to cool completely. Dip one side of the cookies into the candy coating. Allow the excess to drip off. Place on waxed paper and let stand until set. Makes 2 dozen cookies