Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Dried-Cranberry Shortbread Hearts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It 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. Rate it Print