I made this delightful shortbread almost two weeks ago, but with family visiting and some travel, I am woefully behind in posting the recipe. This recipe is adapted from one by Martha Stewart for Dried Cranberry Shortbread Hearts. Unfortunately, I couldn't locate my heart-shaped cookie cutter and had to settle for shortbread stars. Some of which broke apart, perhaps because I too vigorously pounded the cutter into the shortbread. Learn from my error!
1 cup unsalted butter
3/4 cup powdered sugar
2 tsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 cup finely chopped dried cranberries
1. Preheat oven to 325 degrees Fahrenheit. Not Celsius. That would be bad.
2. Combine butter, powdered sugar, vanilla, flour, and salt in a large bowl using a wooden spoon and a lot of upper arm strength.
3. Gradually integrate dried cranberries.
4. Press dough evenly into an 8- or 9-inch-square baking pan. Bake 20 minutes or until golden brown.
5. Cool shortbread for roughly 20 minutes. Use your cookie cutter (shape of your choice) to cut out cookies. Place on pretty platter for others to admire. If they don't, demand so.
6. Eat remaining shortbread then and there, or save crumbles and bits for ice cream topping.