Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Dried-Cranberry Shortbread Hearts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 5, 2020 Print Share Share Tweet Pin Email Yield: Makes about 1 1/2 dozen 1 3/4-inch hearts This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter. Ingredients 1 cup (2 sticks) unsalted butter, room temperature ¾ cup sifted confectioners' sugar 1 teaspoon pure vanilla extract 2 cups sifted all-purpose flour ½ teaspoon salt ½ cup finely chopped dried cranberries or cherries Directions 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. Print