Dried-Cranberry Shortbread Hearts

Hi everyone and hope y'all are having a great week? I decided this week to incorporate one of my favorite dried fruits into a recipe and viola I found this great recipe thanks to Martha Stewart. I love cranberries in form of a juice and as a dried fruit. It has so many wonderful benefits (UTI prevention, antioxidant, anti-inflammatory, etc) and paring it in a shortbread recipe (like who doesn't like those) is genius.
The best part of this recipe is how quickly you can whip it up and with no special baking gadgets. Each bite    literally melts in your mouth and the slight crunch you get with each bite is everything! Try this out and let me know how it turns out. I ate this with cranberries on the side, but I cant wait to crush them  into some Greek yogurt:)

Ingredients:
2 sticks of unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
2 cups all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon  coarse salt
1/2 cup finely chopped dried cranberries

Preheat oven to 325 degrees with rack in the center. Put butter, confectioners' sugar, vanilla extract, 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 square baking pan( i used a round one because that's what I own.) Bake until firm and pale golden, about 30 minutes. Let cool on a wire rack, about for 20 minutes.
Run a knife around edges; remove shortbread and transfer, right side up, to a work surface. Cut out hearts (or whatever you like) with a heart-shaped cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.



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