DRIED-CRANBERRY SHORTBREAD HEARTS

DRIED-CRANBERRY SHORTBREAD HEARTS image

Yield 1 dozen hearts

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, softened
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon coarse salt
1/2 cup finely chopped dried cranberries

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.