I’ll get really vulnerable now and share with you my deepest kitchen-shame….ready?
I cannot, for the life of me, bake cookies! I can bake the most complicated, delicate, and time-consuming recipes. But not cookies.
OK, so now that that’s out of the way, I found a recipe for shortbread cookies! Kind of like a cookie, but not really. Baby steps, right? I got this recipe from Martha Stewart, and figured I’d give it a shot.
Dried Cranberry Shortbread Hearts
PREHEAT OVEN TO 325F
Tray: 8 or 9 inch baking pan
* 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
- Place oven rack in center
- In a large mixing bowl, combine butter, confectioners’ sugar, vanilla, flour, and salt.
- Beat with a wooden spoon until combined but not too creamy, and slowly stir in dried cranberries.
- Pat dough evenly into 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 heart cookie cutter (or any other shape!) 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.
They came out super flaky and delicious!
I had some leftover crumbs… and since my motto is “nothing goes to waste” I plan on using those as a topping for other desserts…like ice cream? Cheesecake? Smoothies? MmmmMMmmmmMMM!