- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sifted confectioners' sugar
- 2 cups sifted all-purpose flour/maida
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 cup finely chopped dried cranberries or cherries
- Preheat oven to 325° with the rack in center. With a hand mixer, combine butter, confectioners’ sugar, vanilla, flour, and salt,(all at the same time) in a bowl, until it’s just incorporated; not too creamy. Stir in dried cranberries/cherries or fruit of your choice.
- Grease an 8 or 9 inch-square baking pan with butter and flour and pat dough firmly into the pan and bake until just beginning to turn golden. Though the original recipe calls for only 20 min, it took 50 min for me. Cool on a wire rack and unmold the Shortbread and transfer to a work surface. Do not cut if it's still warm and wait till it’s completely cool. Use a heart cookie cutter to cut out cookies and keep them at room temperature in an airtight container.
Tricks I learnt!
You can either use cookie cutters or simply cut them into rounds or squares when it’s completely cool. I noticed that the flavour improves after a few days.
I think it's time for me to go for Monthly Mingle at Meeta's. :)
* This recipe is taken from Martha Stewart’s Living and for more information and recipes on Shortbreads, refer Martha Stewart LIVING, February 2007,Pg: 82.