Dried Cranberry Shortbread Hearts
Just perfect for Valentine's..... yummy!
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 tsp pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries (or cherries or a mixture of both)
Method
Heat oven to 325 F with 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 (or cherries).
Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn gold, about 20 minutes.
Place pan on cooking rack until cool enough to touch, about 20 minuts. Run knife around the edges, remove shortbread, and transfer, right side up, to work surface.
Use 2-inch heart cooking 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.
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