Dried Cranberry Shortbread Hearts

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

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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


  1. Place oven rack in center
  2. In a large mixing bowl, combine butter, confectioners’ sugar, vanilla, flour, and salt. 2013-10-19 13.01.41
  3. Beat with a wooden spoon until combined but not too creamy, and slowly stir in dried cranberries.2013-10-19 13.00.20
  4. Pat dough evenly into baking pan.2013-10-19 12.58.19
  5. Bake until just beginning to turn golden, about 20 minutes.
  6. Place pan on cooling rack until cool enough to touch, about 20 minutes.
  7. Run knife around edges, remove shortbread, and transfer, right side up, to work surface.
  8. Use heart cookie cutter (or any other shape!) to cut out cookies.
  9. Use a paring knife to trim stray bits of cranberry from edges.
  10. 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!

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