Shortbread Hearts

The dough came together reluctantly acting like pie dough without enough water. After chilling, it rolled out just fine. I would not have gotten 24 if I had followed the directions to roll them ½ inch thick and use a 3” heart cutter. My thickness was too variable ¼ to ½ inch and I used a 2” heart cutter. I dusted them with the smaller crystal size of natural cane sugar and they looked very nice and tasted like classic shortbread. This was a good classic recipe and next time I will roll them all 1/2 inch, but also cut out 1" hearts as well so that my son can more easily bear to part with them to share with his college friends.