Monday, July 16, 2007

Cranberry shortbread hearts

This is one of the first successful recipes that I tried when I just started baking. It is very very easy to make and very nice too. Except that its seems to be a be wasteful after cutting out the heart and left with those crumbs. I like shortbread lah. It's a little powdery kind of taste and have a refreshing cranberry taste. Love it so much. =) Must try ya!

Dried-Cranberry Shortbread Hearts
Source: She bakes and she cooks

1 cup unsalted butter, softened
3/4 cup sifted confectioners’ sugar
1 tsp pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon coarse salt
1/2 cup finely chopped dried cranberries

Preheat oven to 325 degree Fahrenheit (170 degrees Celsius) with rack in center.
Put butter, sugar, vanilla, flour, and salt in large mixing bowl.
Stir together with a wooden spoon until combined but not to creamy. Stir in dried cranberries
Press dough evenly into an 8-inch square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool on a wire rack, about 20 minutes. Run a knife around edges; remove shortbread, and transfer, right side up, to work surface.
Cut out hearts with a 2 inch heart-shape cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.

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