Food recipes
Dried-Cranberry Shortbread Hearts
Dried-Cranberry Shortbread Hearts Ingredients: butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched salt, table cranberries, dried, sweetened Directions: Preheat oven to 32...
Dried-Cranberry Shortbread Hearts
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
Directions:
Preheat oven to 325F 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.
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.
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.
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
Directions:
Preheat oven to 325F 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.
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.
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.