Best Dried Cranberry Shortbread Hearts Recipes
DRIED-CRANBERRY SHORTBREAD HEARTS
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen 1 3/4-inch hearts
Number Of Ingredients 6
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 HEARTS
Yield 1 dozen hearts
Number Of Ingredients 6
Steps:
- Preheat oven to 325*F with rack in center. Put butter, sugar, vanilla, flour and salt in large mixing bowl. Stir together with a wooden spoon until combined but not to creamy. Stir in dried cranberries. Press dough evenly into an 8-inch square baking pan. Bake until firm and pale golden, about 30 minutes. Let cool on a wire rack, about 20 minutes. Run a knife around edges; remove shortbread and transfer, right side up, to work surface. Cut out hearts with a 2-inch heart-shape cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.
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