My mother has been begging me me to make some shortbread for her, I'v never baked shortbread before and couldn't get why she would not stop nagging me with it- so I ignored her. She was so sweet and bought me Martha Stewart's 'Cookies', though I wonder if it was only an innocent gift because the book had a fair amount of shortbread recipes in it- very suspicious. OK I got the hint. So there you go, shortbread hearts for Mama (or your Valentine).
This part I questioned quite sometime, I was sure it would be impossible to cut out hearts from the baked dough without it breaking and falling apart. But I kept telling myself that it's a Martha recipe and just couldn't be so misleading. And it's true, it actually works.
The only con (for your hips that is) is that you get loads of buttery crumbs that are just a pity to throw away, so I ate them for breakfast on plain yogurt. It felt more like eating a whole cake for breakfast but it sure was delicious.
Cranberry Shortbread Hearts:
230 gr (1 cup) butter
¾ cup sifted confectioner's sugar
1 tsp vanilla extract
2 cups sifted flour
½ tsp coarse salt
½ cup finely chipped dries cranberries
Preheat oven to 160c.
Put the butter, sugar, vanilla, flour and salt in a large mixing bowl. Stir together with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
Press dough evenly into an 8 inch (20 cm) square baking pan (or just press the dough onto a baking tray lined with parchment like I did). Bake until firm and pale, about 30 minutes. Let cool on a wire rack, about 20 minutes.
If baked in a pan, run a knife around the edges; remove shortbread and transfer right side up, to a work surface. Cut out hearts with a heart shaped cookie cutter (whatever size you have or like). Trim any stray bits of cranberry from edges.
Cookies can be stored at room temp. up to 5 days.
Original from Martha Stewart's Cookies.