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Valentine’s Day: Cinnamon Red Hot Shortbread Hearts
Published: 2/8/2013 3:33 PM
Last Modified: 2/8/2013 3:35 PM







Do you have a leftovers drawer?

I do. That's were the leftover bags of coconut, nuts, candies and boxes of baking chocolate go when they aren’t needed for a recipe.

While considering which heart-shaped recipes to feature, I dug into my leftovers bin in my cabinet and found some of my favorite mainstays of Valentine’s Day - red hot cinnamon candies.

This recipe for a shortbread seemed unique and perfect for cutouts. So far the reviews from tasters have been good.


Red Hot Cinnamon Imperial Shortbread Hearts
1/2 cup butter (1 stick), softened
1/2 cup Cinnamon Powdered Sugar (see instructions below)
3/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon coarse salt
1/3 cup Red Hot or Cinnamon Imperial candies
1. In a large mixing bowl, beat butter and sugar until creamed and fluffy. Add vanilla. Gradually incorporate flour and salt until well mixed. Mixture will be crumbly, but if dough looks very dry add water (by half-teaspoonfuls) until dough comes together.
2. Stir in cinnamon candies. Chill dough for about 30 minutes.
3. Meanwhile, preheat oven to 325 degree. Line an 8x8-inch baking dish with parchment paper. When dough has cooled, press into prepared pan and bake for 20-30 minutes until top is dry and edges are slightly browned.
4. Remove from oven and allow to cool for a couple of minutes. Using a heart cutter, cut hearts out of warm shortbread but let them cool in pan. When cooled, separate hearts and dust with remaining Cinnamon Powdered Sugar, taking care to coat all sides.

Cinnamon Powdered Sugar: blitz 2/3 cup granulated sugar with a tablespoon or two of Red Hots in a blender until fine and powdery.

- adapted from the Traveling Spoon blog


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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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