tag:blogger.com,1999:blog-74403646683892243682011-04-21T17:26:46.433-07:00Vicahttp://www.blogger.com/profile/17120594702616866580noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-7440364668389224368.post-50315237357311267232008-02-01T01:23:00.000-08:002008-02-01T01:31:33.279-08:00<strong>Dried Cranberry Shortbread Hearts</strong><br />Just perfect for Valentine's..... yummy!<br /><br />Ingredients<br />1 cup (2 sticks) unsalted butter, room temperature<br />3/4 cup sifted confectioners' sugar<br />1 tsp pure vanilla extract<br />2 cups sifted all-purpose flour<br />1/2 teaspoon salt<br />1/2 cup finely chopped dried cranberries (or cherries or a mixture of both)<br /><br />Method<br />Heat oven to 325 F with rack in center. <br /><br />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).<br /><br />Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn gold, about 20 minutes.<br /><br />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.<br /><br />Use 2-inch heart cooking cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges.<br /><br />Cookies will keep for 5 days at room temperature in an airtight container.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7440364668389224368-5031523735731126723?l=heartshapecookies.blogspot.com' alt='' /></div>Vicahttp://www.blogger.com/profile/17120594702616866580noreply@blogger.com0