My grandmother used to make these little shortbread cookies all the time. It is funny because the recipe as written has you shape them into balls and press down with a fork. I don’t remember them ever NOT in a heart shape. With icing on top. And they need the icing. I made a simple vegan buttercream and I like it when it hardens.

Today is valentines day and I figured I might as well try to recreate her recipe. This one should have been easy except for the fact that I didn’t have a half cup of all purpose flour left. Oops. I did a half cup of whole wheat pastry flour and a half cup of all purpose. I highly suggest just using the all purpose flour. These really need the texture of the plain flour. Also, watch the time. I made mine quite small, so they only took about 15 minutes to cook. I also didn’t cream the butter before adding the flour but I think it would help. I ended up using a splash of almond milk to get things moving but then had to put the dough in the fridge for a few hours because the almond milk made them too soft.

Grandma’s Short Bread
Makes about 3 dozen

1/2 Cup Corn Starch
1/2 Cup Icing Sugar
1 Cup All Purpose Flour (more if needed)
3/4 Cup Butter or Margarine

Mix the corn starch, icing sugar and flour. Blend in butter until a soft dough forms. The dough should be the same consistency as a drop cookie, add more flour as needed since some margarines have a higher water content than others. Shape dough into 1″ balls spead about 1 1/2 inches apart on an ungreased cookie sheet. Press down with a lightly floured forn. Bake at 300 degrees for about 20-25 minutes until edges are slightly browned.

Note: If dough is too soft to handle, cover and chill about an hour. I just roll mine and cut them in heart shapes.