Dried-Cranberry Shortbread Hearts

1. 1

   Preheat oven to 325F with rack in center.

2. 2

   Put butter, confectioners sugar, vanilla, flour, and salt in a large mixing bowl.

3. 3

   Stir together with a wooden spoon until combined but not too creamy.

4. 4

   Stir in dried cranberries.

5. 5

   Press dough evenly into an 8-inch square baking pan.

6. 6

   Bake until firm and pale golden, about 30 minutes.

7. 7

   Let cool on a wire rack, about 20 minutes.

8. 8

   Run a knife around edges; remove shortbread and transfer, right side up, to a work surface.

9. 9

   Cut out hearts with a 2-inch heart-shape cookie cutter.

10. 10

    Trim any stray bits of cranberry from edges with a paring knife.

11. 11

    Cookies can be stored in an airtight container at room temperature up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.