Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sifted confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped dried cranberries or cherries
Instructions
- Heat oven to 325 degrees.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.
- 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.
Notes
Recipe Credit: Martha Stewart