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
  1. Heat oven to 325 degrees. Make sure the rack is in the center.
  2. Combine the butter, sugar, vanilla and flour in a large mixing bowl.
  3. Beat with a wooden spoon until combined but not too creaming.
  4. Stir in the dried cranberries.
  5. Pat the dough into a greased 8 or 9 inch square pan. (I used a 8.5"x11.5" cookie sheet).
  6. Bake until just beginning to turn golden, about 20 minutes.
  7. When cool enough to touch, use a heart shaped cookie cutter to cut hearts.
  8. If you are going to dip them in chocolate, melt the almond bark according to package directions.
  9. 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 by Baked in AZ at https://bakedinaz.com/dried-cranberry-shortbread-hearts/