Valentine's Day is coming! And there are actually people in this world who don't need mountains of chocolate.
Chocolate covered strawberries, chocolate truffles, chocolate covered potato chips? Trust me. They exist.
And I've eaten all of the above. They are good (mostly). But I've eaten enough Valentine's chocolate to hold me for a while.
This year, Mr. S. is getting a zesty citrus Valentine's treat. And heck, if he feels gypped, I'll dip 'em in chocolate.
Not that they need that.
Start with a bowl. Whisk together flour, sugar, salt and zests.
Then the butter and vanilla.
Work it in with a pastry blender, fork, or your fingers until it looks like sand.
Pour out onto a lined baking sheet and flatten into a large disc.
Bake until lightly golden. And as soon as it comes out of the oven - get in their with the cookie cutter.
Shortbread hardens as it cools.
Lemon-Lime Shortbread Hearts
Makes 25-30 small hearts
1 c. flour
1/4 c. sugar
1/4 tsp salt
zest of 1 lime
zest of 1/2 lemon
1 tsp vanilla
1 stick butter (chilled)
Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, sugar, salt, and zests. Add in the vanilla and work the butter in with a pastry blender or forks or your fingers. Until the mixture looks like sand.
Pour out on a lined baking sheet and pat down into a thin circle. Bake for 15-20 minutes, until a pale golden color.
As soon as the shortbread is out of the oven, immediately use your heart shaped cookie cutter to cut out the hearts. Allow to cool. Shortbread will harden as it cools.
Serve with coconut ice cream or coconut flavored milk. Enjoy!