Cranberry Shortbread Hearts

Between trying to cut down on sugar and having no time, my baking obsession has really had to take a backseat to, well, everything.  However, the arrival of Fall and a rainy Saturday means only one thing...back to baking!

I think I have a pretty good handle one which cookies I'd like to bake for the reception, with the exception of just a few recipes...specifically, these cranberry shortbread hearts from Martha Stewart.

I usually don't like sandy/shortbread cookies, but the boy loves them...and he's having a rough weekend.  He had to work on Saturday and on Sunday he's taking part 2 of his CPA exam.  Cookies were in order.

Ms. Stewart, you've converted me.  I will never doubt another shortbread cookie again. Talk about fantastic!  Not overly sweet, melt in your mouth texture, and the tartness of the cranberries rounds it all out perfectly.

Now, having said that, I don't think I'll serve them at the reception.  They're just too crumbly. I don't know what kind of travel conditions we'll face so I'm forced to stick to real sturdy cookies.  Plus I'm afraid that freezing the dough won't work.  However, I definitely recommend them for any other (immediate) occasion.

The recipe

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

Directions

1.  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.

2.  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. 

3.  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.

Enjoy!