DRIED-CRANBERRY SHORTBREAD HEARTS
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen 1 3/4-inch hearts
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees with rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
- 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. 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.
DRIED CRANBERRY SHORTBREAD
This is a tasty treat from Martha Stewart Holiday Cookies 2005. It doesn't make a lot of cookies, but it's super easy.
Provided by Az B8990
Categories Dessert
Time 1h
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F with rack in center.
- Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
- Press dough evenly into 8" square baking pan.
- Bake until firm and pale golden, about 30 minutes.
- Let cool in pan on wire rack about 20 minutes.
- Run knife around edges to loosen from pan and move to work surface, right side up.
- Cut out using cookie cutter, or cut in to squares using knife.
Nutrition Facts : Calories 730.4, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 298.7, Carbohydrate 71.7, Fiber 2.2, Sugar 22.9, Protein 7
CRANBERRY SHORTBREAD
I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
- Stir in cranberries, then form into a ball & knead until smooth.
- Divide dough in half.
- On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
- Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
- Bake 20-26 minutes or until bottoms just start to brown.
- Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4
CRANBERRY SHORTBREAD STARS
My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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