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These Valentine's treats make will make everyone feel special.

Source: Martha Stewart Living, February 2000
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Ingredients

Directions

Cook's Notes

For the most beautiful cookies, don't reroll the scraps.

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  • tropicgran
    19 FEB, 2010
    These tasted fine to me, as I can deal with cookies that are not too sweet. they go well with sweet drinks. But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden. But the texture was nice and moderately crisp. Not sure if I'll do this one again. I'd like to skip refrigeration.
    Reply
  • tropicgran
    19 FEB, 2010
    These tasted fine to me, as I can deal with cookies that are not too sweet. they go well with sweet drinks. But I did have some problems:1) dough was too soft to NOT refrigerate, but like a rock after I took it out--had to let it sit. 2) Did not make 4 dozen cookies, 3) had to cook them for 20 minutes and the edges were barely golden. But the texture was nice and moderately crisp. Not sure if I'll do this one again. I'd like to skip refrigeration.
    Reply
  • ngood
    16 FEB, 2010
    I don't know what I did wrong, but these tasted like paste, and paste dipped in chocolate. I'm glad some had success, but I won"t be trying these again. (They DID look lovely).
    Reply
  • jmhnath
    20 FEB, 2009
    I completely skipped the chilling for 2 hours or overnight and they still turned out great!
    Reply
  • jmhnath
    20 FEB, 2009
    I completely skipped the chilling for 2 hours or overnight and they still turned out great!
    Reply
  • forgoodnesscakes
    18 FEB, 2009
    How in God's name are we supposed to roll out this dough after refrigeration? It's as hard as a rock after only 2 hours!!!
    Reply
  • lisamaria
    16 FEB, 2009
    I never bake anything for as long as the recipe states. My oven is too hot. My cookies only took 12-13 mins, and they were baked perfectly. Shortbread should not even be brown in color. Do NOT overbake, or they will be dry and crispy. Anyway, I thought these cookies were very good! I checked my recipes for shortbread and some used confectioners and some used granulated sugar. So I used 1/4 cup of granulated and 1/2 cup of confectioners. Great results and they were cute too!
    Reply
  • ehscott
    13 FEB, 2009
    Does anyone at MSO even test these recipes? I just followed the directions exactly and 18 minutes baking time is WAY too long! How frustrating -- these cookies took a lot of time to make, chill, roll, chill again
    Reply
  • rachaelchan
    13 FEB, 2009
    I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).
    Reply
  • rachaelchan
    13 FEB, 2009
    I followed the recipe exactly and the cookies turned out beautifully! I have yet to taste them though. Just a little tip, remember to form the dough into a disk shape before chilling it, otherwise you'll have a hard time rolling it out ;).
    Reply

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