The perfect little treat to make for those you love this Valentines day!
When my older brother got married my Mom and I made a bunch of these hearts for their wedding reception. I love shortbread! I love the way it melts in your mouth. And because I think everything is better dipped in chocolate I went ahead and dipped half of them! The chocolate is totally optional but I absolutely loved it. So, make these cute little hearts for someone you love this valentines day. If my daughter was a little older, I’d have a fun little tea party with these cookies.
Are you a dip it in chocolate fan?
or a keep it simple and not overly sweet kinda gal or guy! 🙂
Dried Cranberry Shortbread Hearts
- 1 cup butter, softened
- ¾ cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 2 cups sifted flour
- ½ cup finely chopped dried cranberries or cherries
- ½ pound chocolate almond bark, optional
- Heat oven to 325 degrees. Make sure the rack is in the center.
- Combine the butter, sugar, vanilla and flour in a large mixing bowl.
- Beat with a wooden spoon until combined but not too creaming.
- Stir in the dried cranberries.
- Pat the dough into a greased 8 or 9 inch square pan. (I used a 8.5"x11.5" cookie sheet).
- Bake until just beginning to turn golden, about 20 minutes.
- When cool enough to touch, use a heart shaped cookie cutter to cut hearts.
- If you are going to dip them in chocolate, melt the almond bark according to package directions.
- Dip half the heart in the chocolate and let set up on parchment paper.
Cookies will keep for 5 days in an airtight container at room temperature. I used a 1.5" heart cookie cutter. If you want to just cut into bars that would work too. I didn't add salt because I used salted butter. If you are using unsalted butter, add ½ teaspoon salt.
Recipe source: adapted from Martha Stewart via my Mom
Leave a Reply