No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dried Cranberry Shortbread Hearts

This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.

  • yield: Makes about 1 1/2 dozen 1 3/4-inch hearts

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

  2. Step 2

    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.

Source
Holiday Cookies 2001, Special Issue 2005

advertisement

advertisement

Reviews (14)

  • aaron fleming21 17 Feb, 2014

    Turned out wonderfully! However, I didn't use heart shaped cookie cutters I just cut it into bars. I added walnuts as well to give it a bonus texture. Would definitely serve this to guests!!

  • LauraMaddie 13 Feb, 2014

    The shortbread is delicious! Forget about cutting these into any shape. I tried to cut these out of the raw dough and the cooked bread in the pan. Both times a disaster! Too crumbly. The only solution I can come up with, is to flatten dough, freeze until very firm, then cut with cookie cutters. This might work. But you will still have jagged edges from the cranberries. And more than likely they will crumble after baked. But the shortbread is really, really good. Would be good with any fruit.

  • Bevvie 13 Feb, 2011

    I am from the UK and had a difficult time measuring out the ingredients as we don't have sticks of butter or have all purpose flour in UK . I searched the web and got a conversion chart for US to UK which helped. Although when I went to mix it by spoon it was rather difficult to bind together. Wonder if Martha would provide UK measures for her recipes too? I am hoping they turn out and are as tasty as everyone has commented before me.

  • Bevvie 13 Feb, 2011

    I am from the UK and had a difficult time measuring out the ingredients as we don't have sticks of butter or have all purpose flour in UK . I searched the web and got a conversion chart for US to UK which helped. Although when I went to mix it by spoon it was rather difficult to bind together. Wonder if Martha would provide UK measures for her recipes too? I am hoping they turn out and are as tasty as everyone has commented before me.

  • TerryLinden 9 Feb, 2011

    Yes, very crumbly. I was gonna cut them out previous to baking too but I'm not one to stray from the directions since baking is such an exact science but maybe I will next time.

  • tma 8 Feb, 2011

    Great shortbread, but mine were very crumbly. I like the suggestion of cutting out before baking, and based on my experience, I would highly recommend that. The crumbs are very yummy, but a bit messy.

  • Suzannji 3 Feb, 2011

    Good shortbread recipe, but it makes more sense to cut out the cookies before baking them. That way you can use all of the dough without any waste. You can also use a mixture of dried fruit --blueberries, apricots, cherries, sultanas, nuts. Trader Joe's have some nice fruit and nut mixes.

  • dinaberrie 12 Feb, 2009

    If you want something similar that's not crumbly do a recipe search for Martha's "Cranberry Noels" These were a cookie of the day back in December, but I just made them as hearts for Valentine's day and they turned out great. They're a little more like a butter cookie and less like shortbread, but very delicious. I chopped up 1/3 cup of white chocolate and added it in as well. They turned out great.

  • TammyJeanB 7 Feb, 2009

    I had a very hard time cutting out the heart shapes. The shortbread tends to fall apart. I think the 9 inch pan would have worked out better as this would have made the shortbread thinner and easier to cut. Judging by the photo and the thickness of mine, the ones in the photo look thinner. Also, maybe cooking them in a glass pan instead of metal would have cooked it more evenly. They did taste wonderful though, even the crumbs!

  • CKlemmer 30 Nov, 2008

    I make these each year at Christmas to send to family, and they are delicious! I cut into squares to use every bit and not have any waste from cutting out shapes. I add chopped pecans as well as cranberries, and they are great. I like the idea of adding orange zest, too, and will try that this year. Thanks!

  • DoloresZiegler 12 Dec, 2007

    Excellent shortbread recipe. I cut them before baking though. I didn't chop the cranberries and also included orange zest which was amazing. I added coconut to some and Skor bits to others too. Just great. But the cranberry-orange zest ones are the best.

  • BeachMama 27 Nov, 2007

    I used to make these all the time. They are fabulous and using cherries or mini-chocolate chips gives a great alternative. They were always a hit when I brought them into the office.

  • lilmartha 16 Nov, 2007

    These look like they would taste boring but it tastes wonderful. I just cut them in squares. It something different besides cookies and cake all the time. Its a recipe I will make again and keep.

  • aprilz 15 Nov, 2007

    i made these last christmas. they were excellent!