Ingredients
1
cup butter or margarine, softened
3/4
cup powdered sugar
1
teaspoon almond extract
1/4
teaspoon red food color
2
cups Gold Medal™ all-purpose flour
1/4
cup sliced almonds
1/4
cup white baking chips
1
teaspoon shortening
Betty Crocker™ heart decors, if desired
Preparation
Heat oven to 350°F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts.
