Name: Dried Cranberry Shortbread Hearts
Yield: 1
Ingredients: 1 c. unsalted butter -; 3/4 c. sifted confectioners' sugar -; 1 tsp. pure vanilla extract -; 2 c. sifted all-purpose flour -; 1/2 tsp. salt -; 1/2 c. finely chopped dried cranberries or cherries -

Recipe information

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Servings per container:

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Ingredients for - Dried Cranberry Shortbread Hearts

1. 1 c. unsalted butter -

2. 3/4 c. sifted confectioners' sugar -

3. 1 tsp. pure vanilla extract -

4. 2 c. sifted all-purpose flour -

5. 1/2 tsp. salt -

6. 1/2 c. finely chopped dried cranberries or cherries -

How to cook deliciously - Dried Cranberry Shortbread Hearts

1. Stage

Heat oven to 325 degrees F with a rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

2. Stage

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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.