This pretty little Valentine’s Day 

inspired dessert, is my

twist on the classic…

the ice cream sandwich.

It all starts with

Meyer lemon & vanilla bean  shortbread

cookie dough!  Can you see the delicious  flecks of

zesty lemon and vanilla! Time to

bake!  In no

time  at all…the sweet little

hearts are oven ready.  In 20 minutes they

emerge…edges, a light




And now for the really  fun part…

turning these delicate cookies into

a classic dessert.

A little good

Vanilla Bean  ice cream and

some ‘pretty in pink’

sprinkles  and


My Valentine take, on the ice cream

sandwich. I tucked the hearts into

little cellophane bags and

popped them in the deep freeze…for the

 guys, on Valentine’s Day. I hope

they like them. AND these do ahead  desserts

would be adorable  for a little girl’s birthday, non?

The recipe follows but first…

this week’s Valentine’s  edition of

Heart & Home  on

KOMO Newsradio, features even more

simple & sweet  Valentine’s Day ideas and 

a bit of LIVE singing  on my part with

a Valentine’s Day play list :)

Too funny!

(BTW It’s not my radio singing debut, I’ll play that for you some time.)

You can listen in 


And now for that

Meyer Lemon & Vanilla Bean Shortbread recipe:

zest of 1 Meyer Lemon

1 Vanilla Bean scraped

3 sticks unsalted butter 

1 cup vanilla bean sugar (I make my own)

1/2 teaspoon good vanilla

dash of salt

3.5 cups of flour

* cream the butter, zest, vanilla sugar, vanilla and vanilla bean in a mixer

till smooth

* sift the flour & salt together and add to the butter mixture, don’t over mix!

* Divide dough in half, wrap  it in plastic wrap and Chill in the fridge for about 20 minutes

* roll out the dough, grab a heart cookie cutter  & bake at 350 degrees for 20 minutes or so