Dried Cranberry Shortbread Hearts Recipes

DRIED-CRANBERRY SHORTBREAD HEARTS

Steps:

• Heat oven to 325 degrees with rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
• Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

DRIED CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325F with rack in center.
• Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
• Press dough evenly into 8" square baking pan.
• Bake until firm and pale golden, about 30 minutes.
• Let cool in pan on wire rack about 20 minutes.
• Run knife around edges to loosen from pan and move to work surface, right side up.
• Cut out using cookie cutter, or cut in to squares using knife.