This simple shortbread is first baked in a square pan and then cut into heart shapes. For variation, other dried fruits or mini chocolate chips can be substituted for the cranberries.
Recipe information
Yield
makes about 1 dozen
Ingredients
Preparation
Step 1
Preheat oven to 325°F with rack in center. Put butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Stir together with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
Step 2
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.
Step 3
Run a knife around edges; remove shortbread and transfer, right side up, to a 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.
