Dried-Cranberry Shortbread Hearts

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

1. Preheat oven to 325F with rack in center.
2. Put butter, confectioners sugar, vanilla, flour, and salt in a large mixing bowl.
3. Stir together with a wooden spoon until combined but not too creamy.
4. Stir in dried cranberries.
5. Press dough evenly into an 8-inch square baking pan.
6. Bake until firm and pale golden, about 30 minutes.
7. Let cool on a wire rack, about 20 minutes.
8. Run a knife around edges; remove shortbread and transfer, right side up, to a work surface.
9. Cut out hearts with a 2-inch heart-shape cookie cutter.
10. Trim any stray bits of cranberry from edges with a paring knife.
11. Cookies can be stored in an airtight container at room temperature up to 5 days.

unsalted butter, confectioners sugar, vanilla, flour, coarse salt, cranberries

Taken from www.epicurious.com/recipes/food/views/dried-cranberry-shortbread-hearts-389398 (may not work)