Monday, February 14, 2011

Cranberry Shortbread Hearts

Valentines isn’t always about chocolate. Sometimes it’s about cranberries and shortbread cookie dough. You could say these cookies are made for those non-chocolate-lovers - on this special day.

It’s a Martha recipe, one of which doesn’t make a lot of sense if you make this by the book. You lose precious cookies by cutting hearts out of pre-baked shortbread from a pan. Be a Smart Cupid and try it my way.

Don’t bake in the square pan as suggested. Make the dough and refrigerate it for one-half hour. Then roll it out anywhere from 3/8” to 1/2” thick. Use a heart-shaped cookie cutter to cut out the hearts, then re-roll the scraps. I roll directly on a silpat/silicone baking mat with a sheet of plastic wrap over the dough. Why? - when you cut out the cookies - you don’t have to move them - they’re already on the baking sheet. I baked these at 325 degrees for 18 minutes.

Now go forth and celebrate the love.

– mike

1 comment:

Kayte said...

Those are so pretty...and nary a bit of chocolate to be kind of Valentines! Love the packaging ribbon...makes them seem so elegant and special. Bookmarking it, and not just for Valentine's Day...cranberries are frozen in the freezer for just such occasions. It's in her cookie book?