My sweet daughter, Hannah, got a Williams Sonoma cookie stamp set for me for Christmas and today was the first time to use it and I am completely smitten.

Rather than use all three shapes, I wanted all hearts because Valentine’s Day is next month and I love to embrace all the hearts emblems of love in the season.

I have a huge crush on this new set and can’t get over how gorgeous the cookies came out on my first attempt. Each cookie is flawless and comes out easily.

Here’s Ina’s shortbread cookie recipe that I used to make them.

Shortbread Cookies

• 1-1/2 cups butter, room temperature

• 1 cup sugar

• 1 teaspoon vanilla

• 3-1/2 cups flour

• 1/4 teaspoon salt

In stand mixer, cream butter and sugar together, adding vanilla. Mix until smooth then add in flour and salt. Mix until dough forms.

Sprinkle flour lightly on counter then roll out dough to 3/8-inch thickness. Press to cut out dough with cookie stamp, then press down center knob to make indentation. One batch made 48 to 50 heart-shaped cookies with no waste. Keep rolling excess to form a flat surface to cut more cookies out and roll the final amount into a ball and press it down to get one last cookie.

Heat 2/3 cup raspberry jam in the microwave for 30 seconds, then stir to make it easy to pour. Use a piping bag or a plastic squeezable bottle to fill each well with a small amount of jam or jelly.

Chill on the cookie sheet briefly in the freezer, about ten minutes, prior to baking. Bake at 325° F (350° F in my oven) for 16 minutes.

They taste as good as they look! Thank you to my daughter, Hannah, for the perfect Christmas gift, Williams Sonoma for the snazzy kitchen tools and Ina Garten for the tried and true shortbread recipe.

Recipe makes 50 cookies, about 75 calories each. They can be frozen after they’ve been baked and taste fresh when thawed.