Dried Cranberry Shortbread Hearts Recipes

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DRIED-CRANBERRY SHORTBREAD HEARTS



Dried-Cranberry Shortbread Hearts image

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

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

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



Dried Cranberry Shortbread image

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

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

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



Cranberry Shortbread image

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

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter (no substitute)
1/2 cup dried cranberries, finely chopped

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



Cranberry Shortbread Stars image

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

1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

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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