Shortbread Cookie Hearts

Ingredients

• 1 cup butter softened
• 1 large eggs 
• 1  egg yolk 
• 2 cups flour all-purpose
• 0.1 teaspoon salt 
• 0.7 cup sugar 
• 1 serving sparkling sugar white
• 2 teaspoons vanilla extract 
• 1 tablespoon water 

Equipment

• baking sheet
• baking paper
• oven
• whisk
• plastic wrap
• hand mixer
• cookie cutter

Directions

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well.
2. Add egg yolk and vanilla extract; beat 1 minute.
3. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Beat at medium speed 2 minutes.
4. Divide dough into 3 portions; wrap individually in plastic wrap, and chill 8 hours.
5. Line 3 baking sheets with parchment paper.
6. Sprinkle each lightly with flour.
7. Unwrap 1 dough portion, and roll on a lightly floured surface to 1/4-inch thickness.
8. Cut into heart shapes, using a 2-inch cookie cutter.
9. Place on prepared baking sheet.
10. Whisk together egg and 1 tablespoon water; brush over cookies.
11. Sprinkle with sparkling sugar. Repeat procedure with remaining dough, rerolling scraps, if desired.
12. Bake at 350 for 8 to 10 minutes or until lightly browned; cool on baking sheet 10 minutes.
13. Transfer to wire racks to cool completely. Freeze up to 3 weeks, if desired.
14. Serve with your favorite ice cream or sherbet, if desired.